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Fennel and Peach Salad With Pistachios and Pesto - Fresh, Crunchy, and Bright

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium ripe peaches, sliced (freestone if possible)
  • 1 large fennel bulb, cored and very thinly sliced (save some fronds)
  • 1 small handful fennel fronds, chopped
  • 1/3 cup shelled pistachios, roughly chopped or lightly crushed
  • 2 cups baby arugula or mixed tender greens (optional but nice)
  • 1/3 cup pesto (store-bought or homemade)
  • 2–3 tablespoons extra-virgin olive oil
  • 1–2 tablespoons fresh lemon juice, plus more to taste
  • 1 teaspoon honey or maple syrup (optional, to balance acidity)
  • Sea salt and freshly ground black pepper
  • Freshly shaved Parmesan or pecorino (optional, for finishing)

Method
 

  1. Prep the fennel. Trim the stalks, halve the bulb, remove the core, and slice it as thinly as you can. A mandoline makes this easy, but a sharp knife works, too. Toss the slices in a bowl with a squeeze of lemon to keep them crisp and bright.
  2. Slice the peaches. Cut into thin wedges. If your peaches are very juicy, pat them dry lightly so the salad doesn’t become watery.
  3. Make a quick dressing. In a small bowl, whisk the pesto with olive oil and 1 tablespoon lemon juice. Taste and adjust. If it’s too thick, add a splash more oil or lemon; if it’s too sharp, whisk in the honey. Season with salt and pepper.
  4. Assemble the base. In a large bowl, toss the arugula (if using) with half of the dressing. Add the fennel and peaches and toss gently so the fruit doesn’t break up.
  5. Add crunch and herbs. Sprinkle in the pistachios and fennel fronds. Drizzle over more dressing and toss once or twice to coat everything lightly.
  6. Finish and serve. Taste and adjust salt, pepper, and lemon. If you like, add a few shards of Parmesan on top. Serve right away for the best texture.