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

• 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

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.

grape tomatoes, kosher salt, balsamic vinegar, extravirgin olive oil, lemon, mustard, freshly ground black pepper, baby arugula, cilantro, fresh mozzarella, parsley, basil, mint, olives, olives, thyme

Taken from www.seriouseats.com/recipes/2014/09/mixed-herb-salad-olives-tomatoes-mozzarella-tomato-recipe.html (may not work)