Make a salad dressing from the lemon juice, finely diced sun-dried tomatoes and olive oil. Season with salt and freshly ground black pepper. Reserve 10 ml of the dressing.
Mix the salad leaves and basil (if using) with the pepper and tomatoes.
Just before serving, toss the (20 ml) salad dressing through the leaves to dress lightly. Place in deep bowls (as there is too little mozzarella to serve in wide bowls) to serve and top each with a few slices of mozzarella and a drizzle of the remaining salad dressing (which will then give a glossy, red-speckled sheen to the cheese garnish).