How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

Arugula And Mint Salad With Oil-Cured Black Olives,

Name: Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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.

Fresh, crisp and full of flavor — this Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata is a must-try. Made with orange j…

This Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata relies on simple, everyday ingredients such as fresh orange juice, minced shallots, red wine vinegar and fresh lemon juice. It comes together quickly and makes 4 servings, at about 522 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Arugula And Mint Salad With Oil-Cured Black Olives, Oranges, And Ricotta Salata

Tips for the best results

Variations & substitutions

My Personal Notes

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