3 roma tomatoes, stem sliced off and cut ½
1 large ball of fresh buffalo mozzarella, sliced and cut into 1" squares
8 large basil leaves, chiffonnade
2 tablespoons olive oil coarse sea salt and fresh ground pepper to taste
Preparation
In serving bowl, toss tomato halves in the olive oil, salt and pepper
Heat slate stone or piastra on grill, brush stone with olive oil
Place tomatoes cut side down and allow to cook until the surface turns a shade of pale orange and is soft but not collapsing
Use a spatula to gently turn tomato halves
Cook on skin side until soft and marked on the skin
To chiffonnade basil: wash and dry leaves, stack leaves, then roll them up together and thinly slice into ribbons.
Put tomatoes back into serving bowl with oil, add mozzarella and basil.
Toss and serve
