Preheat the oven to 100°C or its lowest setting.
Bake olives on a tray for 1 to 1.5 hours until completely dried.
Cool, finely chop, and set the dried olives aside.
Mix chopped tomatoes, sliced garlic, basil leaves, oil, vinegar, salt, and pepper in a bowl.
Let the tomato mixture marinate for one hour.
Blanch a large bunch of basil in boiling water for 30 seconds.
Plunge the basil into iced water, drain well, and squeeze out excess moisture.
Blend basil with pine nuts, parmesan, garlic, and olive oil into a fine purée.
Brush olive tapenade across the center of a rectangular plate.
Arrange tomatoes, mozzarella, and dried olives over the tapenade strip.
Garnish with dots of pesto, balsamic vinegar, croutons, red onion, and micro herbs.