800 grams assorted tomatoes
2 large balls fresh mozzarella in whey, drained
1 medium fennel bulb
½ cup mint leaves
¼ cup basil leaves
zest 1 large lemon
4 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, crushed
sea salt and freshly ground pepper
Dressing: Place both herbs and the lemon zest on a board and chop finely.
Place in a bowl and stir in the remaining ingredients. Season.
Salad: Slice the tomatoes and arrange on a serving plate. Slice the mozzarella and place between kitchen towels to absorb excess moisture. Tuck the slices amongst the tomatoes.
Trim the stems off the fennel, reserving the fronds. Using a mandolin, slice the fennel very thinly. Scatter over the tomatoes then spoon the dressing over everything. Drizzle with a little olive oil and a good grind of pepper then top with reserved fennel fronds.