Description
A light and vibrant summer salad featuring sweet peaches, crunchy fennel, and creamy pesto, perfect for picnics and gatherings.
Ingredients
Scale
- 2 medium fennel bulbs, sliced paper thin
- 2 Persian cucumbers, very thinly sliced
- 1 tablespoon extra-virgin olive oil
- 1½ tablespoons fresh lemon juice
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- 2 peaches, pitted and sliced
- ⅓ cup mixed basil and mint
- 2 tablespoons toasted and crushed pistachios
- ¼ cup crumbled feta cheese
- ½ cup pesto (homemade or store-bought)
Instructions
- Prep the fennel and cucumbers by tossing them together with olive oil, lemon juice, sea salt, and black pepper in a medium bowl. Let marinate for about 10 minutes.
- Arrange the fennel mixture artfully on a large platter to create a colorful base.
- Top with the sliced peaches, arranging them visually across the fennel mixture.
- Sprinkle crumbled feta cheese and toasted pistachios generously over the top.
- Dollop the pesto across the salad, balancing the creamy texture with the crispness of the other ingredients.
- Final drizzle with extra-virgin olive oil, taste, and adjust with more lemon juice or seasoning as needed.
Notes
Best enjoyed fresh, but can be refrigerated for up to 24 hours. Prep fennel and cucumber mix ahead of time but add peaches and toppings just before serving.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No Cooking Required
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 10g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 15mg