Yield: 4 servings
Ingredients:
- 1 ½ – 2 pounds (680-907 grams) heirloom tomatoes (mixed size and colours), cherry tomatoes on the vine, and Roma tomatoes
- ¼ cup (60 ml) olive oil
- 1 teaspoon (5 ml) sugar
- 1 teaspoon (5 ml) salt
- 1 teaspoon (5 ml) freshly ground black pepper
- 2-3 large balls fresh mozzarella
- Balsamic vinegar reduction, for drizzling
- Extra virgin olive oil, for drizzling
- Sea salt flakes
- Basil leaves, roughly torn
Method:
Heat a grill or grill pan over medium-high heat.
Toss tomatoes with olive oil, sugar, salt, and pepper.
Arrange tomatoes on hot grill and cook for 3-5 minutes or until charred and blistered.
Remove from heat and arrange on a large board, slicing large tomatoes into quarters.
Tear mozzarella into large chunks and arrange pieces among tomatoes.
Drizzle with balsamic reduction and extra virgin olive oil.
Sprinkle with sea salt flakes and garnish with basil. Serve immediately,
Buon appetito!