Tomato Salad with Goat Cheese-Basil Granita

For the granita: bring 250 ml of water to a boil with the sugar, salt, and thyme. Off the heat, add the grated zest of half a lemon and let it cool completely.

Remove the thyme and blend with the juice of half a lemon, the basil leaves, and the cheese until smooth.

Pour the mixture into a thin layer in a container, place it in the freezer for 1 hour, or until the mixture begins to freeze.

Mix with a fork and then let it sit for another 2 hours, scraping with the fork every 30 minutes.

Wash and slice the tomatoes. Finely chop the shallot. Arrange the tomatoes, shallot slices, and basil leaves on a large plate. Generously season with salt, pepper, and drizzle with olive oil. Serve with the granita.

To finish, tip: add sliced cheese to the salad and serve with toasted rustic bread.