Best Salad For Summer : Local Peach and Fennel Salad with Pecorino
Oh, little summer salad,
How delightful are you!
When the days are warm,
fresh from the farm,
We picked, then created, you!
I’m not even ashamed of how much I love fresh Tennessee produce in a homemade fancy salad. This was our dinner last night- a peach and fennel salad – with produce picked hours before. Y’all, this is the real deal. And it makes me *kind of* a poet.
Local Peach and Fennel Salad with Pecorino : Home Made
Go ahead and laugh at me, it’s ok.
We are much more outdoorsy and active once the warm weather sets in. And I find myself craving fresh greens and raw veggies- where this winter I wanted everything roasted or in a stew. Or pizza. The East Nashville Farmer’s Market was buzzing yesterday, and we picked these beauties up from the Green Door Gourmet tent! Fennel, arugula, and Peach Truck peaches.
Venturing into this recipe? Venture to a local farmer’s market or farm to pick your produce! You won’t regret it.
This salad is sweet, savory, peppery, earthy and tangy. All good things, my friends.
For 2 Peach and Fennel Salads:
- 2 cups fresh arugula
- 1 fennel bulb, shaved with veggie peeler
- Handful fennel leaves
- 2 peaches, thinly sliced
- 3-4 kalamata olives, finely chopped
- Salt and fresh cracked pepper
- 2 tsp olive oil to drizzle
- Pecorino romano cheese (a liberal amount!)
Mix salad in large bowl. Tear the arugula leaves if too large. Add the fennel and fennel leaves. Add your peaches and olives. Freshly grate your cheese. So, buy a small block of pecorino romano cheese and use a fine cheese grater. (See photo for general amount.) Mix salad together with your hands, then plate. Once plated, grate a bit more cheese over each. Add a little salt and pepper. Finally, drizzle about a teaspoon olive oil over each salad. Garnish with a larger stalk of fennel. Take a deep breath, and ENJOY!
** It’s Delicious **