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Scatter fennel seeds in a small cast iron frying pan over medium high heat and 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 lemon zest, parsley, oregano, extra virgin olive oil, walnut oil, garlic, Maldon sea salt, and black pepper.
Tear/break apart the buffalo milk mozzarella and smear the marinade on it, letting it stand for 15-30 minutes.
Cut the ripe tomatoes into wedges and/or halve the cherry tomatoes.
Plate the tomatoes along with the marinated cheese and drizzle with extra virgin olive oil before serving.