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 sa lad (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. ...read more read less