I think fennel is way too underrated. It’s one of my absolute favorite vegetables and I’m just waiting for the day that it becomes “the new” kale so that everyone will love fennel salad as much as I do. The wisps of raw fennel soak up olive oil and lemon juice just enough that they wilt slightly, but still keep a tender bite. To complement them, I like to add something juicy (peaches!), something creamy (feta and/or pesto), and something crunchy (pistachios).
My Fennel Peach Salad Recipe Ingredients
Here’s what’s in this delicious summer salad:
Shaved fennel, for a crisp, flavorful base. If you have a mandoline, now is the time to use it. It’s the perfect tool for getting uniform, paper-thin slices of fennel that will soften in the bright lemon dressing. Lemon, to make the fennel soften & sing Cucumbers, to match the cool crispness of the fennel Peaches, for bites of soft, juicy sweetness Pesto, for bright, nutty richness Feta, for creamy texture & tangy flavor Pistachios, for crunch!
Of course, I tossed on a handful of mint and basil for good measure. This is a great side dish, or add some roasted chickpeas to make it more of a meal. It keeps well in the fridge for about 2 days, so I like to have it with dinner on the first night and for lunch the next day.
If you love this recipe…
Try this roasted cherry tomato salad, this tomato basil salad, this peach panzanella, or this pasta salad next, or check out my 51 best salad recipes!
