Tomato, Fennel and Mozzarella Salad with Herb Dressing

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.