Salad Caprese Sizzling

1. 1

   In serving bowl, toss tomato halves in the olive oil, salt and pepper

2. 2

   Heat slate stone or piastra on grill, brush stone with olive oil

3. 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. 4

   Use a spatula to gently turn tomato halves

5. 5

   Cook on skin side until soft and marked on the skin

6. 6

   To chiffonnade basil: wash and dry leaves,

7. 7

   Stack leaves, then roll them up together and thinly slice into ribbons.

8. 8

   Put tomatoes back into serving bowl with oil, add mozzarella and basil

9. 9

   Toss and serve

No additional tips available.