Wash the tomatoes, remove the stem, cut in half, cut into slices and distribute on 2 deep plates. Peel and quarter the red onion, cut into slices, pull apart in strips and spread over the tomato slices. Drain the mozzarella well, cut in half, cut into slices and spread on the two plates. Drizzle the plates with olive oil (2 tablespoons each), sprinkle light rice vinegar (1 tablespoon each) over them and season with coarse sea salt from the mill (2 big pinches each) and colored pepper from the mill (2 big pinches each). Arrange the basil leaves decoratively on top and serve the hearty tomato and mozzarella salad with 1 slice of pumpkin seed bread each.