Basil, thyme, parsley, cilantro, and mint are combined with arugula for an intensely flavorful end-of-summer green salad.

Serious Eats / Vicky Wasik

Why It Works

Salting and draining the tomatoes sharpens their flavor, adding a contrast to the flavor of the herbs and greens.

Shredded fresh mozzarella balances the olives' brininess and the herbs' intensity in every bite.

A lemony balsamic vinaigrette brightens the salad and connects the herbs, olives, and tomatoes.

Idon't mean to toot my own horn, but it turns out I have quite the green thumb—a revelation so unexpected that it's left me with a near-obscene overabundance of fresh herbs all summer long. What began as a half-hearted experiment in my new backyard turned into lush, seemingly indestructible bushes of sweet Italian and Thai basil; dense thickets of parsley and cilantro; the vine-like crawl of lemon thyme and mint.…