Nectarine-Tomato Salad

Total Time:
20 min
Prep:
15 min
Cook:
5 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 1/2 large red onion, thinly sliced
  • Kosher salt
  • 1/3 cup white balsamic vinegar or white wine vinegar
  • 1 teaspoon honey
  • 3 tablespoons extra-virgin olive oil, plus more for drizzling
  • 1 3/4 pounds heirloom tomatoes, thinly sliced
  • Freshly ground pepper
  • 4 nectarines, pitted and thinly sliced
  • 5 cups baby arugula
  • 3 ounces ricotta salata cheese, crumbled
Directions

Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry. Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes. Let cool completely. (The syrup will thicken as it cools.) Transfer to a bowl and gradually whisk in the olive oil until emulsified.

Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion. Top with the ricotta salata. Drizzle with the vinegar mixture and more olive oil; toss gently.

Photograph by Anna Williams


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