Place pine nuts in a dry skillet over medium-low heat, tossing frequently until lightly toasted (about 3-5 minutes or until golden brown and fragrant). Set aside.
For dressing, in small bowl whisk balsamic vinegar, Italian seasoning, salt and pepper. Gradually whisk in oil, mixing until well blended; set aside.
Layer tomatoes, cucumber and mozzarella across the plate. Sprinkle toasted pine nuts, olives and basil over layered salad.
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