Fennel & Peach Salad with Mint & Pesto

A perfect late-summer salad - crisp fennel, juicy peaches, creamy pesto. A healthy side dish for weekend dinners, or a great weekday lunch.

Fennel & Peach Salad with Mint & Pesto in a bowl with serving utensils

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 salads as much as I do. The wisps of raw fennel soak up the olive oil and lemon juice just enough that they slightly wilt, but still keep a tender bite. I usually pair fennel salads with something juicy (peaches!), something creamy (feta and/or pesto), and something crunchy (pistachios).

Here’s what’s in this super simple salad:

Fennel & Peach Salad with Mint & Pesto

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.

Fennel & Peach Salad with Mint & Pesto in a bowl with serving utensils

Happy fennel-ing!

Fennel & Peach Salad with Mint & Pesto
Prep time
Total time
Recipe type: salad
Serves: serves 4 as a side
  • 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)
  1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
  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.
  3. Serves 4 as a side.
*Note: Make the salad vegan by skipping the feta and adding extra scoops of pesto.

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

In a small food processor, combine the pepitas, garlic, salt, and several grinds of black pepper and pulse until combined. Add the lemon juice and basil and pulse again. With the blade running, drizzle in the olive oil.



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Rate this recipe (after making it):  

  1. sabrina from newkitchenlife.com

    another creative choice of salad ingredients, thank you, I love how you balance the different flavors, peaches, mint, pesto, wonderful!

  2. Brittany Audra @ Audra's Appetite

    This salad just looks so refreshing!! 🙂

  3. Gaby Dalkin

    WOW, this salad looks unreal!

  4. Amy

    What part of the fennel do you use/cut?

    • The white/light bulb part, cut it paper thin (it’s easiest if you have a mandoline). Hope that helps!

A food blog with fresh, zesty recipes.
Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.