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.
- 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
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.