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.

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Updated March 27, 2019
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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

Active15 mins
Total25 mins
服务4 servings

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  • 1cupgrape tomatoes, halved

  • Kosher salt

  • 1tablespoonbalsamic vinegar

  • 1tablespoonextra-virgin olive oil

  • 1/2tablespoonfresh-squeezed lemon juicefrom 1 lemon

  • Zest from 1/2 lemon

  • 1 1/2teaspoonsDijon mustard

  • Freshly ground black pepper

  • 3cupsbabyarugula

  • 1cuproughly chopped cilantroleaves and tender stems (from about 1 bunch)

  • 1/2cupfresh mozzarella, shreddedby hand if very fresh and milky or on a box grater if more firm

  • 1/2cuproughly chopped parsley leaves and tender stems(from about 1 bunch)

  • 3tablespoonsroughly chopped basilor Thai basil leaves (from about 3 sprigs)

  • 3tablespoonsroughly chopped mint leaves(from about 3 sprigs)

  • 2tablespoonsroughly chopped pitted oil-cured olives

  • 2tablespoonsroughly chopped pitted kalamata olives

  • 1tablespoonpicked lemon thyme orthyme 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
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 151
% Daily Value*
Total Fat13g 17%
Saturated Fat 2g 12%
Cholesterol7mg 2%
Sodium338mg 15%
Total Carbohydrate5g 2%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein4g
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.)

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