Mozzarella and Cannellini Bean Salad

So it's almost Summer, the suns out, I'm opting for the quicker dinners more and more often and the missus wants to eat a little more healthily too. I can't blame her, I did drag her round far too many burger joints on our recent trip away, as well as many a taqueria. Not to mention the heart attack inducing Roscoes House of Chicken and waffles. So when the request came in that we eat a little more consciously over the next few weeks, I naturally obliged.
The beaches here are so peaceful and with my cool bag topped up with a few cold beers I aim to make the most of the sunshine whilst it still hangs around. I've been growing courgettes again this year and the little ones, cut very thinly are a great addition to salads when raw and add a satisfying crunch to the mix. Anyway, it's sunny outside and I want to get out in it so here's a quick little salad I have been making recently, it's surprisingly filling. Stick it in a box and take it out with you. And close the door behind you on your way out.

2 tomatoes,
1 small courgette,
1 tin of cannellini beans,
1 red onion,
1 small yellow pepper,
1 large ball of mozzarella,
a good pinch of sea salt,
a crack of black pepper,
1 tbsp red wine vinegar
3-4 tbsp of extra virgin olive oil

Cut your tomatoes into 4, deseed and cut into thin strips, drop into large bowl. finely cut your onion, yellow pepper and courgette into wafer thin slices, drop into the bowl. Drain the cannellini beans and rinse under cold water in a seive before adding to the bowl of vegetables. Break and tear your mozzarella into thin short layers and add to the bowl. Add your salt, pepper, red wine vinegar and olive oil and toss with your fingers until well combined.

This salad is really fresh simply on it's own. Try swapping the mozzarella for tuna or some steamed mackerel with a little diced chilli.