Fresh Herb and Mozzarella Salad

Name: Fresh Herb and Mozzarella Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 small shallot, finely diced; 3 tablespoons lime juice, lemon juice or white wine vinegar; Salt and pepper; 3 tablespoons extra-virgin olive oil; 3 loosely packed cups mixed tender herbs (parsley, watercress, chervil, basil, mint, tarragon, shiso, sunflower sprouts, small red sorrel, purslane), washed and blotted dry if necessary; 3 loosely packed cups baby arugula or other baby greens; 2 half-pound balls of fresh mozzarella (or 1 pound ciliegini, ovalini or bocconcini); 3 radishes, thinly sliced

By David Tanis

Updated September 17, 2026

David Malosh for The New York Times. Food Stylist: Spencer Richards.

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Ready In: 20 min
Rating: (0)
Comments: Read comments

Try to get super-fresh, soft mozzarella (or fior di latte cows’ milk cheese) and serve it at cool room temperature. The most important thing here is to wait till the very last minute to dress the tender herbs, and then barely dress them. More dressing is drizzled over the mozzarella. For the herb salad (which can feature a medley of herbs, including parsley, watercress, chervil, basil, mint, tarragon, shiso, sunflower sprouts, small red sorrel, purslane, etc), it’s important to have some filler, like baby arugula or shredded small lettuce leaves, to support the tender herbs.

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Ingredients

Yield:6 servings

1 small shallot, finely diced
3 tablespoons lime juice, lemon juice or white wine vinegar
Salt and pepper
3 tablespoons extra-virgin olive oil
3 loosely packed cups mixed tender herbs (parsley, watercress, chervil, basil, mint, tarragon, shiso, sunflower sprouts, small red sorrel, purslane), washed and blotted dry if necessary
3 loosely packed cups baby arugula or other baby greens
2 half-pound balls of fresh mozzarella (or 1 pound ciliegini, ovalini or bocconcini)
3 radishes, thinly sliced

Ingredient Substitution Guide

Preparation

Step 1
Put shallot in a small bowl. Add lime juice, a small pinch of salt and a little black pepper. Let sit for 5 minutes, then whisk in olive oil.
Step 2
Place herbs in a mixing bowl. Combine with arugula or shredded small lettuce leaves.
Step 3
Cut mozzarella into ¼-inch thick slices. (Smaller shapes can be halved, if desired.)
Step 4
Add a pinch of salt and 1 tablespoon dressing to the mixing bowl. Toss to coat salad very lightly. Arrange dressed leaves on a platter and garnish with radish slices. Surround with mozzarella slices, sprinkling each slice with a tiny bit of salt.
Step 5
Spoon remaining dressing over the mozzarella slices and radishes, and serve immediately.