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Mix oil, vinegar, sea salt and pepper in small bowl until well blended. Mix basil and mint in small bowl. Set aside
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
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