Nectarine and tomato salad

Ingredients:

• 0.8 kg of non-hybrid tomatoes, thinly sliced
• 4 nectarines, pitted and thinly sliced
• 5 cups arugula
• Half a large red onion, thinly sliced
• 1/3 cup white balsamic or wine vinegar
• 1 teaspoon of honey
• 3 tbsp extra-virgin olive oil + extra for drizzling
• 90 gr. ricotta cheese, crumbled

Preparation:

1. Soak the red onion in a bowl of cold, salted water for 10-15 minutes; drain, rinse, and pat dry. Meanwhile, bring the vinegar and honey to a boil in a small skillet over medium heat; cook until the consistency of a light syrup, about 5 minutes. Let cool completely. The syrup will thicken as it cools. Pour into a bowl and gradually whisk in the olive oil.
2. Season the tomatoes with salt and black pepper and arrange them on a platter with the nectarines, arugula, and onions. Sprinkle with ricotta. Drizzle with the vinegar and olive oil mixture; toss gently.