Bart's Recipes
Slice the tomatoes and mozzarella into slices of equal thickness. Arrange them in overlapping layers on a plate.
Toast the pine nuts briefly in a dry frying pan until golden brown and fragrant. Be careful they don't burn.
Tear the fresh basil over the salad. Drizzle the whole thing with olive oil and season with salt and pepper.
Finally, scatter the toasted pine nuts over the salad for a crispy bite and serve immediately at room temperature.
