This salad is a fresh, mint variety of the well-known Italian recipe of caprese (a fine match of tomato and mozzarella), crowned by the cold pressed pistachio oil.
Wash and wipe dry the tomatoes. Cut them in two and place the halves in a mixing bowl together with the dripped mini mozzarellas.
For the dressing, put the vinegar with a pinch of salt in a closeable jar. Allow the salt crystals to get melted in the vinegar. Add the oils and the pepper, close the jar and shake it until the dressing reaches creamy consistency. Pour the dressing on the salad.
Finely chop the fresh spices, sprinkle them on the salad and toss it all together.