A savory fruit salad that’s best with ripe, in-season peaches or nectarines. And we’ve got a whole breakfast menu to go with it.

Peaches and Shaved Fennel Salad

peaches

Tbsp. Chardonnay vinegar

Kosher salt

fennel fennel fronds

lemon juice

Extra-virgin olive oil (for drizzling)

Aleppo-style or other mild red pepper flakes (for serving)

There’s no reason to make this savory fruit salad unless the peaches you have are worth celebrating or you can get your hands on some superb nectarines. Make breakfast an occasion by serving this salad alongside breakfast calzones, marinated beans with ricotta salata, and torta pasqualina.

Bon Appétit

Toss peaches in a large bowl with 2 Tbsp. vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.

Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.

Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.

peaches and shaved fennel salad

Servings: 8

Cost: $3.17 /serving

Author : Ignacio Mattos

Ingredients

Instructions

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