Tomato and Mozzarella Salad with Pumpkin Seed Oil

For the tomato-mozzarella salad, sauté the zucchini rubs, slice the tomatoes and mozzarella and place on the plate. Decorate with thick balsamic vinegar.

Mix basil with salt and Styrian pumpkin seed oil in a mortar to make pesto and put a little on each piece.

Serve the tomato and mozzarella salad immediately.

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