Name: Peaches and Shaved Fennel Salad
Yield: 8 servings
Ingredients: 5 large peaches (about 2 lb. total), cut into ½"-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)

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Photo by Michael Graydon + Nikole Herriott, food styling by Andy Baraghani, prop styling by Kalen Kaminski

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. Make breakfast an occasion by serving this salad alongside breakfast calzones, marinated beans with ricotta salata, and torta pasqualina.

Peaches and Shaved Fennel Salad with Red Pepper

Recipe notes