Name: Nectarine-Tomato Salad
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT0H5M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
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

Recipe courtesy Food Network Magazine

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Nectarine-Tomato Salad

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