1. Pour boiling water over the dried tomatoes, cover them and leave them for 20 minutes. Then I drain the water. If you have large tomatoes, cut them into pieces. Next, I add garlic, herbs of Provence, salt and pepper to taste to the tomatoes. Mix and add the olive oil.
2. Cut mozzarella and cherry tomatoes into halves.
3. I put lettuce leaves on a dish, mozzarella on top, two types of tomatoes, slices of dried ham. Sprinkle with pine nuts and pour balsamic sauce.