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.
Meanwhile, top the watercress and greens with the tomatoes, olives, ricotta salata, and the remaining oregano. Serve alongside the dressing.
You May Like
Real Simple Newsletters
Get tips, inspiration and special offers delivered to your inbox.