Tomato, Basil and Bocconcini Salad

This is a great side dish.
I am doing it tonight with the crepes.

INGREDIENTS
6 roma tomatoes
virgin olive oil
4 bocconcini, sliced thinly
a few leaves of basil, torn
black pepper
a swirl of balsamic glaze (or vinegar if not available)
sea salt

METHOD

Slice tomatoes horizontally and arrange the slices in overlapping circles on a large flat serving plate.
Drizzle the olive oil over the tomatoes and top with the slices of bocconcini and basil.
Swirl over some balsamic glaze
Sprinkle the top with freshly ground black pepper. Cover and refrigerate until use (up to 3 hours).
Just prior to serving grind sea salt liberally over the top of the tomatoes.