Instead of the carefully sliced tomatoes in Caprese salads of the 1990s, chunky-cut ones provide more texture and release their juices more readily, making for a much tastier salad.
3-4 heirloom tomatoes, at room temperature
½ cup mixed cherry tomatoes, halved, at room temperature
⅓ cup extra virgin olive oil
400g (2 balls) good-quality soft mozzarella
handful of basil leaves
1. Cut the heirloom tomatoes into large chunks and combine with the cherry tomatoes. Season very well with salt and drizzle liberally with olive oil. Stand for 2 minutes, then transfer to a serving plate.
2. Cut the mozzarella into slices 1cm thick and place on top of the tomatoes. Grind over black pepper and drizzle with more olive oil. Scatter over some basil leaves and serve.
Adam's tip: Unlike a lot of chefs, I don't mind storing tomatoes in the fridge. For a dish such as Caprese salad, however, you should try to bring them back to room temperature before serving to maximise their flavour.
Find more of Adam Liaw's recipes in the Good Food Favourite Recipes cookbook.