Tomato and Mozzarella Salad with Frozen Balsamic Vinaigrette

• 1/2 cup white balsamic vinegar
• 2 tablespoons water
• 2 pounds assorted tomatoes, including halved cherry, pear or grape tomatoes and large tomatoes, sliced 1/4 inch thick
• 1 pound fresh mozzarella, sliced 1/4 inch thick
• Salt and freshly ground pepper
• 1 cup seedless watermelon cubes
• 1/2 cup coarsely chopped basil
• 2 tablespoons extra-virgin olive oil

1. In an 8-inch-square glass baking dish, mix the balsamic vinegar and water.
2. Freeze, stirring every 20 minutes with a fork, until the crystals are no longer slushy, about 1 1/2 hours.
3. On a large platter, arrange the sliced tomatoes and mozzarella in a slightly overlapping circle; season with salt and pepper.
4. Scatter the cherry tomato halves, watermelon cubes and basil on top and drizzle with the olive oil.
5. Scrape the granita over the salad with a fork, and serve.

white balsamic vinegar, water, tomatoes, mozzarella, salt, seedless watermelon cubes, basil, extravirgin olive oil

Taken from www.foodandwine.com/recipes/tomato-and-mozzarella-salad-with-frozen-balsamic-vinaigrette (may not work)