1/2 teaspoon fennel seeds, toasted and lightly crushed (if you don't have a mortar and pestle or spice grinder, you can just bash them with the side of a knife or chop them up a bit)
grated zest of1/2 lemon
handful basil leaves, shredded
1 teaspoon chopped fresh oregano
1 garlic clove, minced
1 tablespoon good-quality olive oil, plus more for drizzling
1/2 pound buffalo mozzarella
1 ripe tomatoes, cut into wedges (or a few handfuls of sliced cherry tomatoes)
coarse salt and black pepper for finishing
Make the marinade by combining the fennel seeds, zest, basil, oregano, garlic and olive oil in a medium bowl. Break the mozzarella into large chunks with your hands and add it the bowl with the marinade. Smear the mozzarella with the marinade until well coated. Set aside to marinate for 30 minutes in the fridge.
Serve by arranging mozzarella on a large serving platter, along with marinade. Scatter tomatoes across the platter. Drizzle additional olive oil over the top, and sprinkle with salt and pepper. Serve with crusty bread.