Name: Frozen Caprese Salad
Prep time: 10 min
Total time: 2 h 40 min
Cuisine: Italian
Ingredients: 3 ripe heirloom tomatoes, peeled and chopped; 1/2 tsp sugar; Salt to taste; 1/2 cup burrata or fresh mozzarella, whipped until smooth; 2 tbsp extra virgin olive oil; Freshly cracked black pepper; 1/2 tsp flaky sea salt; 1 tsp chopped fresh basil or dried oregano

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A modern reimagining of the traditional Italian Caprese, this Frozen Caprese Salad offers a vibrant, refreshing twist ideal for hot weather or refined entertaining. It replaces the standard tomato slices with a light tomato granita and introduces whipped burrata for a creamy, cloud-like contrast. Enhanced with a touch of olive oil, fresh herbs, flaky sea salt, and cracked pepper, this dish transforms simplicity into sophisticated seasonal elegance.

Why You’ll Love This Recipe

The Frozen Caprese Salad offers a creative, textural spin on a beloved classic. It’s light, chilled, and incredibly refreshing—perfect for summer gatherings or as a gourmet appetizer. The tomato granita adds a vibrant burst of flavor and coolness, while the whipped burrata provides rich creaminess. A few elegant garnishes tie it together for a dish that looks as good as it tastes. It’s not just a salad—it’s a plated expression of modern Mediterranean cuisine.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 ripe heirloom tomatoes, peeled and chopped
1/2 tsp sugar
Salt to taste
1/2 cup burrata or fresh mozzarella, whipped until smooth
2 tbsp extra virgin olive oil
Freshly cracked black pepper
1/2 tsp flaky sea salt
1 tsp chopped fresh basil or dried oregano

directions

In a blender, purée the peeled and chopped tomatoes with sugar and a pinch of salt.
Pour the purée into a shallow dish and place in the freezer. Every 30 minutes for 2–3 hours, scrape with a fork to form a granita texture.
While the granita freezes, whip burrata in a blender or food processor until smooth. If using mozzarella, blend with a small splash of cream to achieve a similar texture.
To plate, spoon a mound of tomato granita onto a chilled serving dish.
Top with a quenelle or generous dollop of whipped burrata.
Drizzle with extra virgin olive oil.
Sprinkle with cracked black pepper, flaky sea salt, and your choice of fresh basil or oregano.
Serve immediately before the granita begins to melt.

Servings and timing

Servings: 2
Prep Time: 10 minutes
Freezing Time: 2.5 hours
Total Time: 2 hours 40 minutes
Calories: 230 kcal per serving

Variations

Cheese alternatives: Substitute ricotta, mascarpone, or a light goat cheese for burrata.
Add fruit: Incorporate watermelon or strawberries into the tomato purée for a sweeter twist.
Infused oil: Use basil- or garlic-infused olive oil for extra depth.
Spice it up: Add a pinch of chili flakes or a few drops of hot honey for a warm contrast.
Plating style: Serve in a chilled glass for a more minimalist, elegant presentation.

storage/reheating

Granita can be stored in the freezer in an airtight container for up to 3 days. Scrape again with a fork before serving to restore its texture. Whipped burrata is best used fresh but can be refrigerated in a sealed container for up to 1 day. This dish should be assembled and served immediately for the best sensory experience.

FAQs

Can I use regular tomatoes instead of heirloom?

Yes, but ensure they are very ripe and flavorful for the best result.

Is it safe to eat raw tomato granita?

Yes, as long as the tomatoes are fresh and thoroughly washed, it is entirely safe.

How do I peel tomatoes easily?

Blanch them in boiling water for 30 seconds, then transfer to ice water. The skins should slip off easily.

Can I use store-bought burrata?

Yes, and it’s recommended for the best flavor. Whip it gently for a creamy texture.

What if I don’t have a blender?

You can mash the tomatoes and pass them through a sieve, though the texture will be smoother with a blender.

Can I make this dish vegan?

Yes, replace burrata with a whipped cashew cream or vegan mozzarella.

Is this dish suitable for a dinner party?

Absolutely. It’s a visually stunning and palate-cleansing starter that impresses guests.

What herbs pair best?

Fresh basil is traditional, but oregano, thyme, or even tarragon can provide a unique flavor.

What kind of olive oil should I use?

Choose a high-quality extra virgin olive oil for optimal taste.

Can I make the granita in advance?

Yes, just fluff it with a fork before serving to restore its texture.

Conclusion

The Frozen Caprese Salad is a creative, refreshing reinterpretation of a classic dish, balancing heritage with modern culinary artistry. With its cool, vibrant tomato granita and creamy whipped burrata, it offers an elevated experience for both the eye and the palate. Whether served as a summer appetizer or a refined starter for an elegant meal, this dish brings innovation to the table while honoring Italian tradition.

Frozen Caprese Salad

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Author: Mia
Total Time: 2 hours 40 minutes
Yield: 2 servings 1x
Diet: Vegetarian

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Description

A refreshing and innovative take on the Italian Caprese Salad, this Frozen Caprese Salad features a tomato granita, whipped burrata, extra virgin olive oil, and herbs—perfect for a light and elegant summer starter.

Ingredients

Units Scale

3 ripe heirloom tomatoes, peeled and chopped
1/2 tsp sugar
Salt to taste
1/2 cup burrata or fresh mozzarella, whipped until smooth
2 tbsp extra virgin olive oil
Freshly cracked black pepper
1/2 tsp flaky sea salt
1 tsp chopped fresh basil or dried oregano

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Instructions

In a blender, purée the tomatoes with a pinch of salt and the sugar until smooth.
Pour the purée into a shallow dish and freeze for 2–3 hours, scraping with a fork every 30 minutes to form a granita texture.
Whip the burrata until light and fluffy. If using mozzarella, blend with a splash of cream until smooth.
To plate, spoon the granita into the center of a chilled plate.
Top with a quenelle or dollop of whipped burrata.
Drizzle with olive oil and finish with cracked pepper, flaky sea salt, and chopped basil or oregano.
Serve immediately while the granita is still frozen.