Roland Bello
Hands-On Time
25 Mins
Total Time
25 Mins
Yield
Serves 12

How to Make It

Step 1

Stir the olive oil, lemon juice, shallots, and 1/2 teaspoon each salt and pepper in a small bowl. Finely chop half the oregano and stir into the dressing. Let stand for 10 minutes to soften the shallots.

Step 2

Meanwhile, top the watercress and greens with the tomatoes, olives, ricotta salata, and the remaining oregano. Serve alongside the dressing.

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