Mozzarella and Cilantro Salad

° Serves 4

This salad can be made up to an hour ahead, and in fact the flavor improves if you do so, since that gives the dressing time to penetrate the other ingredients and season them well. Serve as a first course with some crunchy bread.

I love the taste of fresh cilantro, also called coriander or Chinese/Japanese parsley. If you find it too assertive, try parsley, basil, chervil, or chives instead in this fresh-tasting salad.

• 4 ounces best-quality mozzarella cheese, cut into ½-inch-thick slices and then into ½-inch-wide sticks
• 4 scallions, cleaned and cut into ½-inch pieces (¾ cup)
• 1 small sweet onion (like Vidalia), peeled and cut into ½-inch cubes
• About 10 ounces yellow cherry tomatoes, halved (2 cups)
• 1 cup cilantro leaves
• 3 tablespoons virgin olive oil
• 1 tablespoon red wine vinegar
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper

Up to 1 hour before serving, toss all the ingredients together in a salad bowl. Serve at room temperature.

For the best flavor, prepare this salad up to an hour ahead. Combine the ingredients right in your serving bowl.