Toast pine nuts in a skillet over medium heat for 2 minutes, shaking often, until lightly browned.

Cool the toasted pine nuts slightly.

Combine toasted pine nuts, pitted green and black olives, anchovy paste, garlic, capers, fresh thyme leaves, and basil leaves in a food processor.

Pulse a few times until coarsely chopped.

With the processor running, add extra virgin olive oil in a steady stream until a paste forms.

Season the olive tapenade with Himalayan salt or sea salt and pepper to taste.

Cover and refrigerate the olive tapenade if not using immediately; it can be made up to 1 week ahead.

To make the dressing, whisk together raw honey, Dijon mustard, balsamic vinegar, and chiffonade basil in a bowl.

Gradually whisk in extra virgin olive oil until the dressing is emulsified.

Season the honey basil vinaigrette with Himalayan salt or sea salt and pepper to taste.

Cover and refrigerate the dressing if not using immediately; it can be made up to 1 day ahead.

To assemble the salad, place a slice of heirloom tomato on a small plate.

Add a tablespoon of olive tapenade to the tomato slice.

Top with a slice of fresh mozzarella.

Sprinkle with chiffonade basil.

Continue layering tomato slices (using different colors), olive tapenade, mozzarella, and basil until the stack reaches the desired height.

End the stack with a tomato slice topped with a dab of olive tapenade.

Drizzle the salad with the sweet honey basil vinaigrette.

Sprinkle with additional chiffonade basil leaves.

Serve the stacked Caprese salad immediately.