Nectarine-Tomato Salad

• 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.
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

red onion, kosher salt, white balsamic vinegar, honey, extravirgin olive oil, heirloom tomatoes, freshly ground pepper, nectarines, baby arugula, ricotta salata cheese

Taken from www.foodnetwork.com/recipes/nectarine-tomato-salad.html (may not work)