1/4 cup extra virgin olive oil
2 tablespoons raspberry vinegar
1/4 teaspoon McCormick® Gourmet Collection Sicilian Sea Salt
1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind
2 tablespoons julienne-cut fresh basil
2 tablespoons julienne-cut fresh mint
2 to 3 cups loosely packed arugula leaves
4 large heirloom tomatoes, assorted varieties, cut into 1/4-inch thick slices (about 3 pounds)
16 wedge-shaped slices ricotta salata, 1/4-inch thick (about 6 ounces)
16 wedge-shaped slices seedless watermelon, 1/4-inch thick
1/4 cup thinly sliced red onion
8 diagonally sliced French bread slices, 1/2-inch thick, grilled (optional)
1. Mix oil, vinegar, sea salt and pepper in small bowl until well blended. Mix basil and mint in small bowl. Set aside.
2. Arrange 1/4 cup loosely packed arugula leaves on each of 8 plates. Divide tomato slices, ricotta salata and watermelon among plates. Arrange decoratively as desired.
3. Sprinkle basil-mint mixture and red onion evenly over each salad. Drizzle with dressing. Sprinkle with additional sea salt and pepper, if desired. Serve with grilled bread slice, if desired.
Test Kitchen Tip: Ricotta salata is a firm cheese with a mildly salty flavor. It is available in some supermarkets and specialty foods stores, and in Italian markets and cheese shops.