We always try to invest in a really good bottle of single origin extra virgin olive oil this time of year. It's fantastic with tomatoes and basil!
For the marinade; scatter ½ tsp fennel seeds in a small cast iron frying pan over medium high heat.
-Dry roast until they begin to pop.
-Transfer to a mortar and pestle/coffee grinder/blender and crush.
-Place the crushed seeds in a small bowl and add the following…
1 lemon, the zest only
2 TBS finely chopped parsley leaves
¼ tsp dried oregano
2 TBS extra virgin olive oil
2 TBS walnut oil
1 garlic clove, put through a garlic press
½ tsp Maldon sea salt
Some freshly ground black pepper
-Tear/break apart 8-9 ounces of fresh buffalo milk mozzarella.
-Smear the marinade on the mozzarella and let stand for 15-30 minutes.
-To serve, cut 2 ripe tomatoes into wedges and/or 1 basket of cherry tomatoes into halves.
-Plate the tomatoes along with the marinated cheese.
-Drizzle with extra virgin olive oil and serve.