Slice the heirloom tomatoes into 1/2-inch thick rounds and arrange them on a serving platter or shallow dish. Sprinkle with flaky sea salt and freshly ground black pepper, then drizzle with 1 tablespoon of the extra virgin olive oil. Let the tomatoes stand for 30 minutes at room temperature—this allows them to release their juices and develop deeper flavor while the salt seasons them throughout. I find this resting period is essential; it transforms the tomatoes from good to exceptional by concentrating their natural sweetness.

Tear the vegan mozzarella into bite-sized pieces and scatter them over the rested tomatoes. Gently tear the fresh basil leaves and distribute them evenly across the salad. Taste the salad and add the remaining salt and pepper as needed—the amount will depend on how much liquid the tomatoes released.

Drizzle the remaining 2 tablespoons of extra virgin olive oil evenly over the salad, then finish with the aged balsamic glaze in a thin drizzle. Scatter the toasted pine nuts over the top for a delicate crunch. Serve immediately at room temperature—I prefer to add the oil and vinegar just before serving rather than earlier, as it keeps the mozzarella from becoming overly saturated and maintains the freshness of the basil.