Halve the grape tomatoes lengthwise and place them in a large mixing bowl. Sprinkle with salt and let them sit for 2-3 minutes—this helps release their juices and creates a light brine that seasons the entire salad. The tomatoes will begin to soften slightly and release their flavor, which is essential for a well-developed caprese.

Add the mozzarella pearls and fresh basil to the salted tomatoes. Pour in the pesto and extra virgin olive oil, then drizzle with balsamic glaze. I like to use fresh basil torn by hand rather than cut with a knife because it bruises less and releases more of its aromatic oils into the salad. Gently toss everything together, being careful not to crush the delicate mozzarella—you want the pearls to remain whole and creamy.

Season the salad with freshly ground black pepper and top with toasted pine nuts. I always add the pine nuts just before serving—toasted nuts lose their crunch quickly once they come in contact with the tomato juices, so this final topping should be the last thing you do. Serve immediately while everything is at its best texture and flavor.