Shaved Fennel Salad


  • 2 Medium fennel bulbs, sliced paper thin
  • 1 Cucumber, very thinly sliced
  • 1 Tbsp. Our Family extra-virgin olive oil, more for drizzling
  • 1 1/2 tsp. Our Family lemon juice, more for to taste
  • To taste Our Family black pepper
  • 2 Peaches, pitted and sliced
  • 1/4 cup Mint
  • 2 Tbsp. Toasted and crushed Open Acres pistachios
  • 1/4 cup Our Family crumbled feta cheese
  • coops of pesto (recipe below or store bought)
  • PESTO:
  • 1/2 cup Pine Nuts
  • 2 tsp. Garlic, diced
  • 1/4 tsp. Our Family Salt
  • To taste Our Family Pepper
  • 2 Tbsp. Our Family lemon juice
  • 2 cups Fresh Basil
  • 1/4 cup Our Family extra-virgin olive oil
  • In a small food processor, combine the pine nuts, garlic, salt, and several grinds of pepper and blend until combined. Add the lemon juice and basil and blend again. With the blade running, slowly drizzle in the olive oil.


  1. In a medium bowl, toss together the fennel, cucumber, olive oil, lemon juice, salt, and several grinds of black pepper.
  2. Arrange the fennel mixture on a platter along with the peaches, herbs, pistachios, feta, and scoops of pesto. Drizzle with olive oil and season to taste as desired.
  3. Serves 4 as a side.