Heirloom Tomatoes with Herb Dressing and Mozzarella

Ingredients

• ¾ cup (180 ml) olive oil
• ¾ cup (25 g) mixed tender herb leaves (such as parsley, basil, purple basil, chives, chervil), finely chopped, plus more for serving
• ¼ cup (20 g) fresh Parmesan cheese, finely grated
• 1 small garlic clove, finely grated
• 1 tbsp (15 ml) lemon juice
• 1 tsp oregano leaves, finely chopped, plus more for serving
• 1 tsp thyme leaves, finely chopped, plus more for serving
• 1 tsp (5 ml) honey
• ½ tsp chili pepper, seeded and finely chopped
• 2 ½ lb (1.1 kg) heirloom tomatoes, various colours, cut into slices ½ inch (1 cm) thick (about 5 to 6 tomatoes)
• 2 balls buffalo mozzarella, about ½ lb (225 g) each, at room temperature, drained and sliced
• 2 Lebanese cucumbers, sliced into thin rounds on a mandoline
• 1 cup (140 g) cherry tomatoes, various colours, halved
• Fleur de sel, to taste