Tomato and Zucchini Carpaccio

Ingredients

• 6 large tomatoes (thinly sliced)
• 1 medium zucchini (thinly sliced)
• 4 tablespoons unsalted pine nuts (If you can find unsalted toasted pine nuts, this is a plus)
• Extra virgin olive oil
• Flaky sea salt
• Small handful of fresh dill
• Ground black pepper

Instructions

1. 1

   To a large serving platter/plate, arrange the tomato and zucchini slices.

2. 2

   --- To toast the pine nuts (skip this step if you buy them already toasted). ---

3. 3

   To a dry frying pan, add the pine nuts in an even layer over medium low heat. Toast, toasting often until they turn golden brown. Remove and allow to cool.

4. 4

   Drizzle a olive oil over the tomato slices (to your liking). Add an even sprinkle of flaky sea salt, sprinkle the dill, and top with the toasted pine nuts.