Mixed-herbs salad with olives, tomatoes, and fresh mozzarella
Enjoy a tantalizing mixed-herbs salad bursting with flavors of olives, tomatoes, and creamy fresh mozzarella. This vibrant dish is a culinary delight!
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
Instructions:
- Place tomatoes in a mixing bowl, sprinkle 1/4 teaspoon of salt over them, and mix gently. Put the tomatoes in a fine mesh strainer over a bowl. Allow them to drain for 20 minutes.
- While waiting, combine vinegar, oil, lemon juice, lemon zest, and mustard in a small bowl. Season with salt and pepper and whisk everything together.
- Mix tomatoes, arugula, cilantro, mozzarella, parsley, basil, mint, both types of olives, and thyme in a big bowl. Pour the dressing over the salad and mix well. Serve right away.
Summary:
- Calories: 419 kcal
- Fat: 31 g
- Protein: 18 g
- Carbs: 23 g
- Potassium: 950 mg
- Magnesium: 89 mg