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Peaches and Shaved Fennel Salad with Red Pepper

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant peach and shaved fennel salad is a celebration of seasonal produce, offering a sophisticated balance of sweet and savoury notes. The juicy texture of ripe peaches pairs beautifully with the crisp, aniseed crunch of thinly sliced fennel, while the Chardonnay vinegar provides a bright acidity that lifts the entire dish. It is a refreshing vegan starter or side dish that feels exceptionally light yet flavourful, making it a perfect choice for warm weather dining or as a palate cleanser during a multi-course meal.

Ideal for summer entertaining, this easy salad is as visually stunning as it is delicious. The addition of Aleppo-style red pepper flakes provides a subtle, fruity heat that complements the stone fruit without overpowering the delicate herbs. Served on a large platter, it makes a striking centrepiece for a garden lunch or a healthy homemade dinner. This plant-based recipe is naturally gluten-free and showcases how simple, high-quality ingredients can create an elegant and effortless result.

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Ingredients for Peaches and Shaved Fennel Salad with Red Pepper

  • 5 large peaches (about 900g total), cut into 1/2"-thick wedges

  • 45ml 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 tablespoon fresh lemon juice

  • Extra-virgin olive oil (for drizzling)

  • Aleppo-style or other mild red pepper flakes (for serving)

How to make Peaches and Shaved Fennel Salad with Red Pepper

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Toss peaches in a large bowl with 2 tablespoons vinegar and pinch of salt to coat. Arrange peaches on a platter and spoon any juices left in bowl over top.

Toss fennel in the same bowl with lemon juice and remaining 1 tablespoon vinegar to coat; season with salt.

Scatter dressed fennel and fennel fronds over peaches on platter and drizzle with oil. Sprinkle with some red pepper flakes.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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