Put ice water in a large bowl , then set a colander inside.
Wash the arugula, gently pick off the leaves from the thicker stems, and put in the colander from Step 1. Add the mesclun and wait a while to chill.
Cut the cherry tomatoes into fourths.
Drain the water from the leaves from Step 2 and transfer to a plate. Then top with the cherry tomatoes.
Sprinkle with extra virgin olive oil, then top with herbed salt.
Story Behind this Recipe
I tried to reproduce the salad that I had at a seaside restaurant in Positano in Southern Italy. The colors are refreshing and the sweetness of the tomatoes with the taste of the herb salt is incredible! I wanted to reproduce it and after a few attempts, I succeeded.
Sprayable extra virgin olive oil is convenient here. I use an oil containing truffles. There are many different kinds of herb salt, so use what you'd like.