Fennel and Peach Salad
Total Time
15 mins
Prep Time
15 mins
Rating
5 out of 5 stars
(9)
Ingredients
4 servings
- 2 medium fennel bulbs, sliced paper thin
- 2 Persian cucumbers, very thinly sliced
- 1 tablespoon extra-virgin olive oil, more for drizzling
- 1½ tablespoons fresh lemon juice, more for to taste
- ½ teaspoon sea salt
- Freshly ground black pepper
- 2 peaches, pitted and sliced
- ⅓ cup mixed basil and mint
- 2 tablespoons toasted and crushed pistachios
- ¼ cup crumbled feta cheese*
- Scoops of pesto (recipe below)
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Preparation
Step 1
In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
Step 2
Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.
Step 3
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Chef's notes
Make the salad vegan by skipping the feta and adding extra scoops of pesto.
Pesto Recipe:
Combine the following in a small food processor - ½ cup pepitas, 1 small garlic clove, ¼ teaspoon sea salt, freshly ground black pepper, 2 tablespoons fresh lemon juice, 2 cups fresh basil, ¼ cup extra-virgin olive oil.
