Melon & Fennel Salad with Pistachios & Basil
If you are a part of our Tumbleweed Farm CSA there is no excuse not making this AWESOME melon and fennel salad. The combination of sweet, summer ripened melon with fresh, anise flavored fennel go together like peanut butter and jelly. And hey, if you aren’t the biggest fennel fan not to worry! The dressing, salty pistachios, and pungent basil tame the fennel and its flavor is mild and totally compliments everything else going on.
If you aren’t a member of our CSA, do yourself a favor and grab all of the ingredients at your local farmers market. Happy, easy going, summer salad making everyone!
Melon, Fennel & Basil Salad
Prep Time: 20 minutes Cook Time: 0 minutes Serves: 4 as a side
- 2 tablespoons apple cider vinegar
- 2 teaspoon honey or maple syrup
- 1/4 teaspoon salt
- 1/2 cup extra virgin olive oil
- 1 fennel bulb, sliced very thinly (this works best with a mandoline ) and a few fronds left for garnish
- 1 small or medium small cantaloupe, rind and seeds removed and sliced into 1/4 inch thick slices
- 1/2 cup freshly torn basil leaves
- 1/4 cup crushed, roasted and salted pistachios
- crushed red pepper flakes for serving
- flakey sea salt for serving
- minced fennel fronds for serving
Preparation
- Whisk together the vinegar, syrup, olive oil and salt. Keep to the side.
- Add the fennel and melon to a large bowl. Toss with half of the dressing. Add the basil, pistachios, pepper flakes, fat pinch of seal salt and minced fennel fronds. Serve
Notes
Use this recipe as a guide and adjust measurements and ingredients as necessary.
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