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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


  • 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


  • 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.


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