Stone Fruit Fennel Salad
Servings 4 People
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!
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)
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.
Notes
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.