Method

• 1.
  Preheat a charcoal grill until it’s truly hot and ready to grill on. Halve and core tomatoes. Rub a little olive oil onto skin side of tomatoes and season the cut side well with salt flakes and freshly ground black pepper.
• 2.
  On a preheated grilling rack over the coals, position the tomato halves skin-side down over the hottest part of the grill and grill for 3-4 minutes until heavily burnished all over and the skins almost resemble a grilled red capsicum (don’t turn to the flesh side). Transfer to a clean cutting board and set aside.
• 3.
  Once cooled, cut the tomato into uneven chunky pieces and place on the serving plate. Add the olives, onion, anchovies and capers and gently toss to combine.
• 4.
  Combine the vinegar and remaining oil in a small bowl. Season with salt flakes and freshly ground black pepper (I always like it with a generous amount of salt and vinegar, but it’s up to you). Drizzle over the tomatoes and toss to coat.
• 5.
  Right before serving, add fresh basil leaves and toss together once more.