Nectarine-Tomato Salad

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  • Level: Easy
  • Total: 20 min
  • Prep: 15 min
  • Cook: 5 min
  • Yield: 6 servings
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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


  1. 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.
  2. 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.