Italian Pesto Salad Recipe

Wash the tomatoes and slice them. Arrange them on a serving platter, placing the salad in the center.

For the pesto, place the basil, pine nuts, garlic, and half of the oil in the bowl of a blender and blend until smooth. Then add the remaining oil and blend again.

Drizzle a bit of pesto over the tomatoes. Add the preserved lemon zest, olives, and capers. Sprinkle everything with flaky salt and freshly ground pepper.

To finish, anti-waste tip: if you have some pesto left, you can put it in a jar and keep it in the refrigerator for a few days!