Peach-and-Fennel Salad with Feta and Mint

From the pages of “Cooking in Everyday English” by chef, Todd English

Lemon, 1
Extra virgin olive oil, 2 Tbsp., divided
Kosher salt, ¼ tsp.
Freshly ground black pepper, 1/8 tsp.
Fennel bulbs, 2 medium
Peaches, 4 large ripe (about 1 lb.) sliced
Feta cheese, 1 cup crumbled
Fresh mint leaves, 4 large cut into thin strips
Freshly ground black pepper, ½ tsp.

1. Grate zest from lemon to equal 2 tsp; squeeze juice from lemon to equal 2 Tbsp. Whisk together zest, juice, 1 Tbsp. olive oil, ¼ tsp. salt and 1/8 tsp. pepper in a small bowl

2. Cut fennel into very thin slices using a mandolin or sharp knife. Stir together fennel, peaches, feta, mint and remaining 1 Tbsp. olive oil in a large bowl. Add lemon mixture, and toss gently. Top with ½ tsp. freshly ground pepper just before serving. 8 servings.

Watermelon-and-Fennel Salad with Feta and Mint: Substitute 3 cups cubed seedless watermelon for peaches. Proceed with recipe as directed.

“This is a perfect interpretation of summertime. Ripe, freshly picked peaches are key. If you can’t find them, watermelon makes a refreshing sub. And don’t tell the Greeks, but I think Bulgarian feta sends this over the top. It’s uncharacteristically creamy.” – Todd English