Fennel and Zucchini with Nectarines and Fior di Latte

Fennel and zucchini with nectarines and fior di latte is one of my favourite summer salads. It doesn’t really need instructions, as it just requires you to assemble the best of ingredients that you can find together on a large platter. There are so many good flavours: the sweet, juicy nectarines, the creamy fior di latte, (I love the cheese from https://gippslandcheese.com.au/about/) the fragrant mint, the crunchy toasted buckwheat, with a tangy honey and apple cider vinegar dressing. Other ingredients to play around with would be yellow squash, goat’s cheese, peaches, pistachios. If you wish to make this a main meal, the salad is also delicious with prosciutto.

I served this dish at my annual ladies’ lunch. It needs to be assembled at the last minute, so if you’re serving other salads or dishes, make sure you pick things that can be prepared in advance. Here’s an option for you! Grilled Asparagus with Pomegranate, Mint and Barley

Best wishes,

Amanda

PS: If you’d like to read more, please subscribe to my monthly newsletter for stories, recipes and tips for simple, nutritious meals.

Print Recipe

Fennel and Zucchini with Nectarines and Fior di Latte

Fennel and zucchini with nectarines and fior di latte just requires you to assemble the best ingredients that you can find together for a beautiful summer salad.

Course: Salad

Keyword: summer

Servings: 12 people

Author: Amanda Lawson

Ingredients

• 2 zucchini
• 1 small fennel
• 5-6 ripe nectarines substititue with peaches
• 2 knobs fior di latte or buffalo mozarella
• 1 cup mint leaves
• 1/2 cup buckwheat

Apple Cider Vinegar Dressing

• 1/2 cup olive oil
• 1/4 cup apple cider vinegar
• 1 tsp honey
• flaked sea salt and freshly craked black pepper

Instructions

• Toast the buckwheat in a dry frypan until golden. Set aside to cool.
• Slice the nectarines into thin segments and set aside.
• To shave the zucchini, after washing it, peel it lengthways into ribbons using either a vegetable peeler or mandoline. Mind your fingers with the mandoline, as it's very sharp!
• Cut the tough core out of the fennel, then cut it into thin slices with a mandoline. Wash the slices, and drain in a colander.
• Arrange the zucchini ribbons, fennel and nectarine segments on a large platter.
• Tear the fior di latte into small pieces and arrange on top.
• Pour the dressing over the salad, then top with the mint leaves and toasted buckhweat. Serve immediately.

Apple Cider Vinegar Dressing

• Whisk all the ingredients together and refrigerate in a jar until ready to serve.

Notes

The salad is best prepared right before serving. The dressing can be made up to 3 days in advance.