Prepare the marinade in a glass dish using half of the olive oil and half of coarsely chopped herbs. Place the mozzarella in it and leave it in a cool place for one or two hours. In the meantime, prepare the herbal oil from the other half of the olive oil and herbs: grind the herbs in a mortar and pour olive oil over them. Once the oil absorbs the aromas, drain it (you can leave the herbs in oil for immediate use). Chop a firm and mature tomato to slices as thin as possible. Place them on a plate, add salt and pepper and dribble some herbal oil over it. Place the marinated mozzarella on the tomato carpaccio and add some more pepper. The dish can be decorated with rocket, sprouts or roasted pine nuts. Serve with toasted bread and butter.