Start by frying the courgette: heat the oil over a medium-high heat and place the courgette slices in the pan and let them fry, undisturbed, for 5-6 minutes. Flip each one over and cook the other side for 4-5 minutes until both sides are golden and crisp.
While the courgettes are cooking, fry your tomatoes: heat the oil in a new pan over a medium-high heat and add the tomatoes. Leave them to cook for 2-3 minutes, undisturbed, so the bottoms blister. Add the balsamic vinegar and salt and leave them to cook for another few minutes, stirring occasionally.
Make the herb yoghurt by stirring all the ingredients together, taste test and add any seasonings to your preference.
Make the vinaigrette by adding all the ingredients to a jar and shake until combined (or a small dish and whisk).
Spread the herb yoghurt over the bottom of a medium sized plate. Layer up the fried courgettes and tomatoes, then drizzle over the vinaigrette. Enjoy with crusty sourdough.
