Wash the tomatoes. Heat 1 tbsp of the oil in a frying pan and fry the pine nuts until they start to go golden – this takes seconds, so watch they don't burn. Add the tomatoes and pan-fry until they're nicely coloured or the skins start to split.
Divide the salad between two plates and top with the mozzarella and Parma ham. Pour over the pine nuts, tomatoes and oil from the pan. Season and serve with an extra drizzle of oil and red wine vinegar.