Mixed-Herbs Salad With Olives, Tomatoes, and Fresh Mozzarella

Ingredients17

1 cup grape tomatoes, halved
Kosher salt
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1/2 tablespoon fresh-squeezed lemon juice from 1 lemon
Zest from 1/2 lemon
1 1/2 teaspoons Dijon mustard
Freshly ground black pepper
3 cups baby arugula
1 cup roughly chopped cilantro leaves and tender stems (from about 1 bunch)
1/2 cup fresh mozzarella, shredded by hand if very fresh and milky or on a box grater if more firm
1/2 cup roughly chopped parsley leaves and tender stems (from about 1 bunch)
3 tablespoons roughly chopped basil or Thai basil leaves (from about 3 sprigs)
3 tablespoons roughly chopped mint leaves (from about 3 sprigs)
2 tablespoons roughly chopped pitted oil-cured olives
2 tablespoons roughly chopped pitted kalamata olives
1 tablespoon picked lemon thyme or thyme leaves

Directions3 Start Cooking

In a mixing bowl, season tomatoes with 1/4 teaspoon salt and toss to coat. Transfer tomatoes to a fine-mesh strainer and set over bowl. Set aside to drain for 20 minutes.
Meanwhile, in a small bowl, whisk together vinegar, oil, lemon juice, lemon zest, and mustard. Season with salt and pepper.
Combine tomatoes, arugula, cilantro, mozzarella, parsley, basil, mint, both olives, and thyme in a large bowl. Add dressing to salad and toss thoroughly. Serve immediately.

Nutrition per serving

Nutrition unavailable — not all ingredients are resolved.