Caprese salad: a fat yellow heirloom tomato, fresh mozzarella that's never been in a fridge or cooler (so soft, so plump, still warm and leaking milk), basil leaves just plucked from the plant, and a drizzle of a spicy Sicilian olive oil from last fall's pressing. Perfect summer eats!
I still have enough tomato & mozzarella to make a second meal, but of course the mozz has sat in the fridge overnight so it will never be quite as perfect as it was the first time. Even a short chill tightens it up & changes the texture completely.