Summer Nectarine & Tomato Salad

Slice nectarines and tomatoes into wedges, however thick or thin you like. I like them on the thinner side, about 1/4 inch. Arrange on a plate.

In a jar with a tight fitting lid, combine shallots, vinegar, a pinch of salt, and honey. Add 2 to 3 tablespoons of olive oil. You can start with 2 and add another if you like a less sharp dressing; I like it to be pretty tangy and bright, so I go for a 1:1 ratio of vinegar and oil. Shake the dressing, taste, and adjust seasonings to your preference.

Drizzle dressing over nectarines and tomatoes. Sprinkle mint leaves over the top, followed by feta. Season with salt and pepper to taste.