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Arugula and Mint Salad with Oil-Cured Black Olives, Oranges, and Ricotta Salata

Yield: Makes 6 servings


  • 1/4 cup fresh orange juice
  • 2 tablespoon minced shallots
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated orange peel
  • 1 teaspoon orange-flower water*
  • 1/4 cup extra-virgin olive oil
  • 1 cup thinly sliced red onion (about 1/2 medium)
  • 4 cup large oranges
  • 1 cup 5-ounce package arugula (about 10 cups packed)
  • 1 cup fresh mint leaves (from about 2 bunches)
  • 1/2 cup thinly sliced pitted oil-cured black olives
  • 1 cup 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices


Baking Directions:

Whisk first 6 ingredients in small bowl.

Gradually whisk in oil.

Season with salt and pepper (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.