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 Details

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

Active 15 mins
Total 25 mins
Serves 4 servings

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

Nutrition Facts (per serving)
151 Calories
13g Fat
5g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 151
% Daily Value*
Total Fat 13g 17%
Saturated Fat 2g 12%
Cholesterol 7mg 2%
Sodium 338mg 15%
Total Carbohydrate 5g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 4g
Vitamin C 16mg 81%
Calcium 135mg 10%
Iron 1mg 8%
Potassium 236mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)