Nectarine-Tomato Salad
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 209
- Total Fat
- 12
- Saturated Fat
- 4
- Carbohydrates
- 21
- Dietary Fiber
- 4
- Sugar
- 15
- Protein
- 6
- Cholesterol
- 14
- Sodium
- 663
- Total: 20 min
- Prep: 15 min
- Cook: 5 min
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.