1. Heat your overhead grill to high heat. Combine the garlic, olive oil and parsley in a small blender and blend well. Tear the sourdough into chunks and coat generously with the oil mix. Season with salt and pepper. Transfer to a baking tray and grill for 5-10 minutes, turning once or twice until the sourdough is browned. 

2. While the bread is toasting, cut the tomatoes into wedges and season well with salt in a large bowl. Add the chilli (if using), then mix well. 

3. When the bread has finished toasting, transfer it to the tomato mixture, add the basil leaves and toss to combine. Serve immediately. 

Adam's tip If you want something more substantial, you could toss some rocket leaves through the salad. Or add some torn mozzarella or bocconcini to turn it into a heartier variation of the classic caprese. 

Also try: Adam Liaw's tomato spaghetti marinara