Fennel, Cucumber, Peach, Pesto Salad

All the flavors of summer *and* fennel. It doesn’t get much better than that. Enjoy all the summer flavor!

Adapted from Love and Lemons

Ingredients

2 medium fennel bulbs, sliced paper thin
2 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.

½ cup pepitas
1 small garlic clove
¼ teaspoon sea salt
Freshly ground black pepper

1. 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.