Cut 1 pound each yellow beefsteak tomatoes and nectarines into wedges. Top with 2 ounces shaved ricotta salata and salt and pepper. Toast 2 tablespoons pine nuts with 2 tablespoons olive oil over low heat. Off the heat, swirl in 2 teaspoons white balsamic vinegar; drizzle over the salad.
Photographs by Con Poulos
Recipe Courtesy of Food Network Magazine
Check Out Our
Get a sneak-peek of the new Food Network recipe page and give us your feedback.See it Now!