Photo by Michael Graydon & Nikole Herriott, Prop Styling by Kalen Kaminski, Food Styling by Andy Baraghani
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.
Recipe information
Yield
8 servings
Ingredients
5 large peaches (about 2 lb. total), cut into 1/2"-thick wedges
3 Tbsp. Chardonnay vinegar or white wine vinegar, divided
Kosher salt
1 small fennel bulb, halved, very thinly sliced on a mandoline, plus coarsely chopped fennel fronds
1 Tbsp. fresh lemon juice
Extra-virgin olive oil (for drizzling)
Aleppo-style or other mild red pepper flakes (for serving)
Preparation
Step 1
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.
Step 2
Toss fennel in the same bowl with lemon juice and remaining 1 Tbsp. vinegar to coat; season with salt.
Step 3
Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.
Recipe notes
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