Remove the veal from the refrigerator half an hour before preparation to bring it to room temperature. Marinate the veal strips in 2 tablespoons of olive oil mixed with the pesto. Place the salad in a large bowl. Cut the tomatoes into small cubes, cut the olives into rings and add to the salad.

Remove the basil leaves from their stalks, shred and toss into the salad. Bring a non-stick frying pan to medium heat. Stir-fry the veal strips for about 3 minutes. Toss the veal strips into the salad, sprinkle the remaining olive oil over the salad, and garnish with Parmesan cheese and pepper. Serve immediately with slices of ciabatta or baguette.