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

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