Mix the flour, mixed herbs and salt in a large bowl. In the center of the bowl make a well in the flour. Add the eggs and beat them in with a wooden spoon, not too much, to wet most of the flour. Bit by bit starting adding the water until the dough has the consistency of thick pancake batter.
Boil water in a large pot and place the spaetzle press over the lip of pot. Fill with 1/3 of the dough and glide the press back and forth. It will fall in drops into the boiling water. Cook until they float to the top, remove with a strainer and place in cold water. Keep going 2 more times with remaining dough. Press the last for the dough through with a wooden spoon.
Chop the bacon into bite sizes and cook over a medium heat on the stove until crispy.
To the cooled and well drained spätzle, add the bacon in a bowl and mix in the garlic, green onions, cherry tomatoes and cubed cheese.
Separately, whisk the remaining ingredients for the dressing and toss well into the salad. Garnish with fresh herbs and serve.