Cut fennel length wise 1/4 inch thick. Drizzle with olive oil and grill until slightly charred on the edges and nicely caramelized.
Set aside and allow to cool.
Cut the mozzarella in thin slices and place on a plate or platter.
Layer the grilled fennel with oranges and sliced red onion on top of the mozzarella and sprinkle with salt and pepper.
Tear the mint and basil leaves by hand and place over salad.
Drizzle salad with extra virgin olive oil and remaing juice from cut orange.