- 3/4 cup chopped fresh flat-leaf parsley
- 1/2 cup golden raisins
- 1/4 cup olive oil
- 2 tablespoons capers
- 2 tablespoons pine nuts, toasted
- 1 tablespoon red wine vinegar
- kosher salt and black pepper
- 1 pound heirloom tomatoes, sliced
- 8 ounces fresh mozzarella, sliced
- Combine the parsley, raisins, oil, capers, pine nuts, vinegar, ½ teaspoon salt, and ¼ teaspoon pepper in a small bowl.
- Place the tomatoes and mozzarella on a serving platter and top with the parsley mixture.