Peach & Fennel Corn Salad

I think fennel might be one of my favorite vegetables we grow here on the farm—and I’m convinced it’s one of the most underrated vegetables out there. It seems to be the one item that always finds its way into our CSA swap bin, usually because folks aren’t quite sure what to do with it or simply haven’t found a way to love it yet.

If that sounds familiar, this fennel salad might be the recipe that changes your mind.

Thinly sliced raw fennel is tossed with a simple combination of good olive oil and fresh lemon juice, allowing the delicate fennel fronds and wispy slices to soften just slightly while still keeping that crisp, tender bite. Then comes the best part: juicy summer peaches, crunchy raw sweet corn, and plenty of fresh basil. The combination is bright, sweet, aromatic, and incredibly fresh—the kind of salad that tastes like summer in every bite.

I especially love this salad because it celebrates so many of the things we grow and eat this time of year. When you’re working with truly ripe, seasonal produce, you don’t need much to make something memorable. A handful of farm-fresh ingredients, a simple dressing, and a little good olive oil are really all it takes.

This fennel, peach, and corn salad is a total showstopper and makes a beautiful addition to a summer dinner, backyard barbecue, or neighborhood potluck. It pairs especially well with grilled salmon, chicken, or steak, but it’s also delicious enough to eat straight from the bowl.

And if you’re a CSA member staring at that fennel wondering what the heck to do with it, start here. I have a feeling this might just be the recipe that keeps fennel out of the swap bin. I hope you love it as much as we do!