Our version of the Italian classic stays true to the simplicity of its colour palette, but instead of basil, we’ve given it an Argentine twist by drenching it in a luscious herb chimichurri. The sauce—containing parsley, red wine vinegar, olive oil and red chili pepper—is typical of Argentina but is now loved the world over and is often used as a garnish for meats and fish. It works well with flavourful tomatoes and cheese and gives a well-known classic a new outlook.

Choose your tomatoes

Because this dish is so simple, the quality of the tomatoes is paramount. Look for firm, ripe tomatoes. They should be heavy for their size, have an intense colour, and smell of tomatoes: sweet and earthy. If the stems are still attached, make sure they are bright green, not dry.

While it’s traditional to slice tomatoes in rounds for a Caprese salad, cutting tomatoes in wedges makes it a little easier to toss the flavours through the salad and makes it a little easier for guests to serve themselves.