Wash the tomatoes, rocket and basil. Halve the tomatoes and cut into slices. Remove the coarse ends of the stems from the rocket and cut into pieces. Cut the basil into strips, quarter the mozzarella, cut into slices and coarsely grate the parmesan.
Place the tomatoes and mozzarella in a small baking dish like a roof tile, season with the seasoning salt. Put some pesto on the tomatoes, drip the crema di balsamic vinegar over them, sprinkle with basil and rocket. Do this in several layers, add rocket, basil and the grated parmesan on the last layer.
Goes wonderfully with grilled food, but also simply with ciabatta, baguette or the like. Cover leftover pesto with olive oil and store in the refrigerator.
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