Oil-Cured Olives, Orange, Mint & Ricotta Salata

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A fresh salad dressed with our Golden Sweet Vinegar and touched with briny olives, bold citrus and aromatic mint. Colorful and flavorful comes in one, easy-to-prepare dish.

Ingredients:

• 1/2 cup DeLallo Oil-Cured Pitted Olives
• 1 cup mint leaves, coarsely chopped
• 5 oranges, peeled and segmented
• 1/4 pound ricotta salata

Dressing:

• 2 tablespoons fresh lemon juice, plus more if needed
• Zest of 1 lemon
• 1 teaspoon DeLallo Golden Sweet Vinegar
• 2 tablespoons Italian flat-leaf parsley, chopped
• Salt and pepper
• 3 tablespoons DeLallo Extra Virgin Olive Oil

Directions:

In a large bowl, whisk the lemon juice, zest, vinegar, parsley and salt and pepper. Slowly, whisk in the olive oil. Taste and adjust with salt and lemon juice as needed.

In a serving bowl toss together the olives, mint and oranges.  Spoon the dressing over top and gently toss to coat. Serve with generous shavings of ricotta salata.

You can substitute fresh arugula instead of mint if not available to you, also red onion is an option.

Serves 6 Send to friend Printer-friendly version