1. Fill a large pot or Dutch oven three-quarters full of water and bring to a boil over high heat. Add 2 tablespoons of kosher salt and the green beans. Cook for 3-4 minutes, until beans are crisp-tender.

2. Scoop beans out of water with a slotted spoon and place in a large strainer. (Do not discard water.) Rinse beans with cold water to stop cooking process. Spread the beans out on a kitchen towel to cool. If making in advance, wrap beans in several thickness of paper towels and place in a zippered bag in the refrigerator.

3. Return water to a boil and add the potatoes. Reduce heat to maintain a steady simmer and cook until potatoes are tender, 8-10 minutes. Drain potatoes. If cooking in advance, drizzle lightly with olive oil and refrigerate when cool.

4. For the pine nuts, combine pine nuts, oil and salt in a small sauté pan. Cook over medium heat, stirring continuously until light golden brown.

5. Combine the cooled beans, potatoes, tomatoes, and mozzarella pearls on a large serving platter.

6. Drizzle generously with Lemon Basil Oil. Season with flaky sea salt and freshly ground pepper.

7. Scatter toasted pine nuts over the top, just before serving.