Place fennel seeds in a frying pan over medium heat and let sit until they pop, a couple minutes, tossing them occasionally in the pan.

Remove from heat immediately and place seeds in mortar with oregano leaves, olive oil, garlic clove, and salt. Crush until the fennel seeds have split open, and some are pulverized. You can play with your desired degree of crushedness here—there are no rules.

Pour the marinade over the sliced mozzarella and toss in the chopped basil leaves. Let sit while you cut the tomatoes (or, if you’re feeling patient and are preparing well ahead of time, let the mozzarella marinate, covered in the fridge, for an hour or two before you slice the tomatoes and combine).

When you’re ready, toss together and plate. Sprinkle with lemon zest and another light hand of sea salt, if needed. I love eating this with dark olives on the side.

Buon appetito!