Nectarine-Tomato Salad

Name: Nectarine-Tomato Salad
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

10 ingredients

9 steps

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

1

Soak the red onion in a bowl of salted cold water, 10 to 15 minutes; drain, rinse and pat dry.
2

Meanwhile, bring the vinegar and honey to a simmer in a small skillet over medium-high heat; cook until slightly syrupy, about 5 minutes.
3

Let cool completely.
4

(The syrup will thicken as it cools.)
5

Transfer to a bowl and gradually whisk in the olive oil until emulsified.
6

Season the tomatoes with salt and pepper and arrange on a platter with the nectarines, arugula and onion.
7

Top with the ricotta salata.
8

Drizzle with the vinegar mixture and more olive oil; toss gently.
9

Photograph by Anna Williams