Tomato, mozzarella, and cherry salad

Ingredients:

Refueling

• 1/4 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons Dijon mustard

Salad

• 2–3 non-hybrid tomatoes
• 2 cups cherry tomatoes
• 2 cups fresh pitted cherries, halved (or physalis)
• 1 tbsp. sugar
• 10–12 sprigs of fresh tarragon
• 8 sprigs of fresh basil
• 8 sprigs of fresh parsley
• 0.5 cup finely grated Parmesan
• 2–3 tablespoons olive oil (or more, as needed)
• Coarse sea salt
• 450 g fresh mozzarella, cut into 12 slices

Preparation:

1. Prepare the dressing:
   
   In a bowl, combine olive oil, balsamic vinegar, mustard, and 1 tablespoon cool water. Set aside.
2. Prepare the salad:
   
   Place the tomatoes on a flat surface. Cut the smaller ones in half, and the larger ones into slices or wedges. Arrange all the tomatoes and cherries in a single layer, flesh side up, on a large serving platter or individual plates. Sprinkle with sugar.
3. Season the mozzarella:
   
   Using scissors, coarsely chop the tarragon, basil and parsley and toss in a medium bowl with the Parmesan, olive oil and a pinch of salt. The herbs should be slightly damp and sticky from the olive oil.If they are dry, add more olive oil 1 tablespoon at a time.
4. Roll the mozzarella slices in the herbs on both sides to coat them, then arrange the cheese slices between the tomatoes on a serving platter or plate. Season with salt and drizzle with the dressing.