Simple salads that highlight seasonal ingredients and require no cooking at all are one of my favorite things about summer. Stone fruits (cherries, peaches, apricots, plums…) are at their ripest at the end of summer and make for a delicious salad. Sweet juicy cherries (or any stone fruit), crunchy fennel, and fresh green herbs get showered with fresh lemon juice and zest, a generous drizzle of good olive oil, and finished off with some crunchy walnuts, and a hefty sprinkling of salt. This salad is very adaptable so be sure to read the recipe notes!
Ingredient Highlight
Fennel! This flowering bulb is a member of the carrot family, surprisingly. It has a slightly sweet, licorice flavor and very pleasant refreshing crunch. I love cooking or roasting fennel because it brings out it’s natural sweetness.
Fennel is a good source of fiber, potassium, vitamins A + C, calcium, iron, and many other minerals. I love fennel for it’s heart-healthy nutrients and digestive supporting fiber and carminative properties.
Servings 4 People
Prep Time 15 minutes Ingredients
- 12 oz cherries, pitted, torn or cut in half (about 1 ½ cups)
- 2 fennel bulbs, thinly sliced (about 2 heaping cups)*
- 1 cup loosely packed herbs (parsley, dill, basil, or cilantro)
- Zest and juice from 1 lemon (about 2 tbsp juice)
- ¼ toasted pistachios or walnuts, chopped (optional)
- Olive oil, for drizzling
- Kosher salt
- Black pepper
- *You can do a mix of fennel and celery or just celery. You could also substitute with radishes or cucumber.
- Note: You could top with feta, goat cheese, or parmesan if you have it!
Instructions
- On a large plate or serving platter, scatter half of the fennel and herbs. Scatter the cherries over top and then the remaining fennel and herbs.
- Top with lemon zest and the juice from about ½ the lemon. Top with nuts (if using), drizzle generously with good olive oil, and sprinkle with salt and pepper.
Items you can prep ahead (optional)
- Pit and halve 12 oz cherries (about 1 ½ cups)
- Thinly slice 2 fennel bulbs (about 2 heaping cups)
- Toast ¼ cup nuts (if using pistachios, they are already usually toasted)
Substitutions:
- Use any stone fruit in place of cherries. You could also use watermelon or cantaloupe or any seasonal ripe fruit.
- You can do a mix of fennel and celery or just celery. You could also substitute with radishes or cucumber.
- Top with feta or parmesan cheese!
Storage:
- Store leftovers in an airtight container in the fridge for up to 5 days.
Leftovers + Repurposing:
- Enjoy this salad right out of the fridge or let it come to room temperature if you can.
- Give it a squeeze of fresh lemon to wake it up!
- Top with feta, parm, or goat cheese.
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