Mozzarella and Tomato Salad

Fresh and Tasty, comforting starter. Reminds you of summer days with the added comfort of cheese!

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   1. Quarter/Halve tomatoes into bite sized chunks dependent on size. Put aside in a bowl
   2. Drain the bocconcini mozzarella balls (they will usually come in water)
   3. Half the Bocconcini and put into a mixing bowl
   4. Add the tomatoes to the mixing bowl minus any juice that will have settled after cutting (this will make the salad watery)
   5. Mix with a wooden spoon/spatula
   6. Add the Sea Salt and Black Pepper. Don't add it all at once, add a bit at a time, mix and taste until you feel there's enough seasoning but it doesn't over power the tomatoes and mozzarella.
   7. Splash the balsamic and olive oil over the dish.
   8. Finally tear the basil leaves and mix together.
   9. Serve immediately with the rye crisp breads (finn crisps are the best!)