| Level: | Easy |
| Total: | 20 min |
| Prep: | 15 min |
| Cook: | 5 min |
| 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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 209 |
| Total Fat | 12 g |
| Saturated Fat | 4 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Sugar | 15 g |
| Protein | 6 g |
| Cholesterol | 14 mg |
| Sodium | 663 mg |
Reviews
I loved this!! Loved the salty sweetness of the tomatoes and nectarines. I was not impressed by the honey-vinegar dressing, so I lightlly tossed the arugula in a red wine vinaigrette and topped with the tomato nectarine onion mix and drizzled it with a balsamic glaze and a light olive oil drizzle. Sooo good, will absolutely make again.