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Herb Salad
from the kitchen of Sharmagne Leland-St. John

1 cup grape tomatoes, halved
Kosher salt, divided
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
½ tablespoon fresh-squeezed lemon juice
Zest from ½ lemon
1 ½ teaspoons Dijon mustard
Freshly ground black pepper
3 cups baby arugula, tightly packed
1 bunch cilantro leaves and tender stems, roughly chopped
½ cup fresh mozzarella, shredded
1 bunch parsley leaves and tender stems, roughly chopped
3 tablespoons basil, julienned
3 tablespoons English mint leaves, roughly chopped
1 tablespoon lemon thyme, separated from stem
1 tablespoon tarragon, roughly chopped
3 tablespoons oil-cured olives, pitted and roughly chopped
3 tablespoons kalamata olives, pitted and roughly chopped

In a mixing bowl, season the tomatoes with ¼ teaspoon salt.
Toss to coat.

Pour tomatoes into a fine mesh strainer and set over bowl. Set aside
to drain for 20 minutes, then pour out juices and return tomatoes to
the bowl.

Whisk together vinegar, oil, lemon juice, lemon zest and mustard in
a smaller bowl. Season with salt and pepper.

Combine the tomatoes, arugula, cilantro, mozzarella, parsley, basil,
mint, olives and thyme in the larger bowl. Add dressing to salad and
toss thoroughly.

Serve immediately.

 

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