Fennel, Peach, and Pesto Salad
Serves 4 as a side
Crisp fennel contrasts perfectly with juicy peaches & creamy pesto and feta in this late summer salad. Serve it as a dinner side or pack it up for a light lunch.
Ingredients
- 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 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*
- Pesto, a few scoops, recipe below
Instructions
- In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
- 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.
Notes
*Note: Make the salad vegan by skipping the feta and adding extra scoops of pesto.
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.
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.