Summer Tomato Salad with Ricotta Salata and Creamy Garlic Vinaigrette

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2 pounds ripe tomatoes, sliced 1/2-inch thick

2 cups fennel, julienned

Creamy garlic dressing, recipe follows

Salt and freshly ground pepper

2 tablespoons minced chives

1/4 cup fresh chervil leaves

4 basil leaves, chiffonade

4 ounces ricotta salata cheese, crumbled

1/2 cup nicoise olives, pitted

Creamy Garlic Dressing:

2 tablespoons prepared mayonnaise

3 tablespoons red wine vinegar

1 tablespoon fresh lemon juice

1 tablespoon Dijon mustard

2 cloves garlic, smashed

1 cup olive oil

Salt and freshly ground pepper