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

By
Niki Achitoff-Gray
Niki Achitoff-Gray
Niki Achitoff-Gray

Niki Achitoff-Gray is the former editor-in-chief at Serious Eats and a graduate of the Institute of Culinary Education. She's pretty big into oysters, offal, and most edible things.

Learn about Serious Eats' Editorial Process
Updated Mar. 27, 2019
20140909-herb-salad-vicky-wasik-2.jpg
A bright and flavorful salad of mixed herbs with tomato, olives, and fresh mozzarella. Vicky Wasik

A medley of fresh herbs—basil, thyme, parsley, cilantro, and mint—combines with arugula, grape tomatoes, shredded mozzarella, and two types of olives for a bright, intensely flavorful end-of-summer salad.

Why this recipe works:

  • Shredded mozzarella incorporates into the salad more easily than cubed cheese would.
  • A mix of flavorful herbs and two types of olives add variety and intensity to the salad, while mild mozzarella balances it all out.

Recipe Facts

Active: 15 mins
Total: 25 mins
Serves: 4 servings

Rate & Comment

Ingredients

  • 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

Directions

  1. 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.

  2. Meanwhile, in a small bowl, whisk together vinegar, oil, lemon juice, lemon zest, and mustard. Season with salt and pepper.

  3. 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.

This Recipe Appears In

More Serious Eats Recipes