Salad Caprese Sizzling

• 3 Roma tomatoes stem sliced off and cut 1/2
• 1 buffalo mozzarella large ball of fresh, sliced and cut into 1" squares
• 8 basil leaves large, chiffonnade
• 2 tablespoons olive oil
• coarse sea salt
• ground pepper

1. In serving bowl, toss tomato halves in the olive oil, salt and pepper
2. Heat slate stone or piastra on grill, brush stone with olive oil
3. Place tomatoes cut side down and allow to cook until the surface turns a shade of pale orange and is soft but not collapsing
4. Use a spatula to gently turn tomato halves
5. Cook on skin side until soft and marked on the skin
6. To chiffonnade basil: wash and dry leaves,
7. Stack leaves, then roll them up together and thinly slice into ribbons.
8. Put tomatoes back into serving bowl with oil, add mozzarella and basil
9. Toss and serve

tomatoes, fresh, basil, olive oil, salt, ground pepper

Taken from www.yummly.com/recipe/Salad-Caprese-Sizzling-1671085 (may not work)