Herb Caprese Salad

Herb Caprese Salad

Ingredients

• 2 green onions, thinly sliced
• 1 pound Persian cucumbers, halved and sliced
• 2 cloves garlic, finely grated
• 2–3 large heirloom tomatoes, sliced
• 1 cup small red tomatoes, cut into wedges
• 2 pints small heirloom cherry tomatoes, halved
• 3 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 4 tablespoons extra-virgin olive oil, divided
• Kosher salt, freshly ground pepper
• 1/2 bunch chives, cut into 1-inch pieces
• 1/4 bunch dill, cut into 1-inch pieces
• 1 cup fresh cilantro leaves with tender stems
• 1 cup fresh flat-leaf parsley leaves with tender stems
• 1/4 cup fresh tarragon leaves
• 1 ball fresh mozzarella, torn into pieces
• Grilled Bread for serving

Instructions

1. Toss green onion, cucumbers, garlic, all tomatoes, lemon juice, red wine vinegar, and 2 tablespoons oil in a large bowl; season with salt and pepper and toss gently with hands to coat. Transfer salad to a platter, top with mozzarella and reserve the bowl.
2. Add herbs and remaining 2 tablespoons oil to reserved bowl; season with salt and pepper and toss to coat. Sprinkle herb mixture over salad. Serve with grilled or toasted bread to sop up any liquid and pile the tomatoes on top of.