Arrange the sliced tomatoes on a platter, and drizzle with oil, lemon juice, and salt.
Wash and drain herbs, and dry between two pieces of paper towel. Heat an iron wok on the stove top until hot. Toss in raw peanuts and dry-roast, 2 to 4 minutes over medium heat, so they cook on all sides. In the last minute of cooking, add 3/4 tsp. fleur de sel and white pepper.
Chop herbs and combine with roasted peanuts. Sprinkle peanut and herb mixture over the tomatoes. Serve topped with additional herbs.