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

4.4

(14)

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

Ingredients

Makes 6 servings

1/4 cup fresh orange juice
2 tablespoons 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 large oranges
1 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 5-ounce piece ricotta salata (salted dry ricotta cheese),** cut into 1 1/2-inch-long, 1/4-inch-thick slices
*Available at some supermarkets, specialty food stores, Middle Eastern markets, and online from Amazon.com.
** Available at some supermarkets, specialty foods stores, Italian markets, and cheese shops.

  1. Step 1

    Whisk first 6 ingredients in small bowl. Gradually whisk in oil. Season with salt and pepper.Do aheadCan be made 1 day ahead. Cover; chill. Bring to room temperature and rewhisk before using.

    Step 2

    Place onion in large bowl. Add 1/3 of dressing; toss. Let marinate 20 minutes.

    Step 3

    Cut off peel and pith from oranges. Cut each orange crosswise into 8 slices.

    Step 4

    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.

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Reviews (14)

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  • We also made this for a Morrocan dinner for our gourmet dinner club. We made it exactly as written and it came out perfect. It was so delicious and amazing. Making it again. Our group loved it. So fresh tasting.

    • Lspgmire

    • Gig Harbor, WA

    • 5/29/2017

  • Thought this had a great balance to the salad. I did not use orange flower water. I forgot to buy shallots and used green onions instead, and I used a french feta instead of the ricotta salata. Really delicious and it held up well for a party

    • Anonymous

    • St. Louis, MO

    • 6/3/2013

  • All the ingredients were easily available at my local grocer, although I didn't even bother looking for the orange-flower water. I can't imagine it would have much impact on the final result, which was delicious. I don't think this is an everyday salad, because the ingredients are kind of costly, but for a special occasion, I'd make it again. I might even just substitute feta for the ricotta salata, and any black olives for the special ones... I didn't think they added too much. The dressing itself would be easy and inexpensive with ingredients I almost always have on hand.

    • gotbidnezz

    • Bay Village, Ohio

    • 5/13/2013

  • Meh. This was a lot of shopping and work for the result. I DID add the orange flower water and found it didn't contribute much. Does anyone know a really good brand? Years ago, Crabtree & Evelyn had a really good one. I have tried Cortas and one other but both blah.

    • graceross

    • Ottawa, Ontario

    • 11/2/2012

  • 橙色flower-water省略了。优秀的! !

    • mopsyw

    • Seattle

    • 7/16/2012

  • I eliminated the flower water and the onion. Made smaller orange pieces and tossed with the greens, dressing and ricotta salata. EXCELLENT!

    • mopsyw

    • Seattle

    • 6/21/2012

  • Very good. The arugula combines nicely with the oranges.

    • Anonymous

    • Monterey Hills, CA

    • 3/3/2012

  • This salad is so delicious! I used fennel instead of red onion and feta instead of ricotta salata. It was served with Lamb Tagine. Everyone loved it!

    • butterchard

    • Sonoma CA

    • 10/17/2010

  • Made this last weekend for our gourmet group's Mediterranean themed dinner and it was marvelous with an intriguing combinations of flavors that complimented each other beautifully. This one is a keeper. Would be especially refreshing on a hot summer evening!

    • anncancook

    • Chicago, IL

    • 3/2/2009

  • This salad was a great combination of flavors! I paired it with some lamb and cous cous and it was a nice, light and fresh meal!

    • alannatoo

    • Edmonton, AB

    • 1/26/2009

  • Good combo of ingredients. Loved the dressing.

    • Callebaut

    • Chicago

    • 6/1/2008

  • Loved the combination of flavors in this salad - the olives added I nice touch. Feta or goat cheese are good substitutes for the ricotta.

    • Anonymous

    • San Diego

    • 5/31/2008

  • This is an amazing combination of flavors and I'm adding this to my regular standbys. If you can't find ricotta salata, substitute a mild goat cheese or feta, because you really want that salty taste to round out the flavors. I did't have the orange flower water, and the dressing was just fine without it.

    • Marzipan4

    • Falls Church, VA

    • 4/26/2008

  • Made this for 8 people to go along with the Chicken Tagine with Apricots & almonds recipe on this site. Several people said they "loved" the salad. I thought it was delish myself. My grocery store did not have ricotta salata so I just threw some feta in. I also could not find orange flower water so just left it out.

    • dulcinea14

    • Houston

    • 12/31/2007

Tags Salad Salad Dressing Ricotta Salata Ricotta Cheese Dairy Mint Herbs & Spices Arugula Leafy Greens Vegetable Orange Citrus Fruit Starter Dinner Nut Free Gluten Free Vegetarian Easy Quick Weeknight Meals 30 Minutes or Less No-Cook Bon Appétit
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