Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata
Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Whisk first 6 ingredients in small bowl.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionWhisk first 6 ingredients in small bowl.
Gradually whisk in oil.
Season with salt and pepper.
Do ahead Can be made 1 day ahead.
Cover; chill.
Bring to room temperature and rewhisk before using.
Place onion in large bowl.
Add 1/3 of dressing; toss.
Let marinate 20 minutes.
Cut off peel and pith from oranges.
Cut each orange crosswise into 8 slices.
Add arugula, mint, and olives to bowl with onion; sprinkle with salt and pepper and toss.
Add remaining dressing; toss.
Divide salad among 6 plates.
Tuck orange slices and ricotta salata slices into salads.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.