The result of marinating tomatoes with feta and its brine was a wonderful elixir of their combined flavors. We first worked on using the liquid as a dressing for vegetables. Then the heat wave arrived and we were looking for cool dishes. The idea of granita popped to mind and we ran with it. The dressing was originally thickened with 0.15% xanthan gum and easily transitioned to a frozen preparation. To compliment the granita we added some of our dissolving basil and a stalk of romaine lettuce. A few drops of reduced minus 8 vinegar completed this refreshing dish.