Summer Peach, Fennel & Tomato Salad with Feta (Inspired by Eyeswoon)

Written by Dietitian & Mom: Elis Halenko

A juicy, crunchy, sun-soaked salad that captures everything we love about summer produce.

Inspired by Athena Calderone’s (Eyeswoon) Summer Tomato Salad recipe , this salad is peak summer on a plate. It’s sweet, savory, bright, and bold—just a few simple ingredients treated with respect, layered into something totally elegant. Ripe peaches bring the juicy sweetness, tomatoes add that sun-ripened acidity, fennel offers crunch and a subtle anise note, and feta brings the salty tang to tie it all together.

Finished with a glug of really good olive oil, flaky salt, and cracked black pepper, this salad is proof that the best meals are often the simplest—especially in summer, when the ingredients do the talking.

This is the kind of recipe I crave on warm days, especially when I want something beautiful but low-effort, and it always disappears fast at gatherings.

Why You’ll Love This Summer Salad:

Bursting with hydrating, anti-inflammatory ingredients
Naturally gluten-free, vegetarian, and full of color and crunch
Comes together in under 10 minutes
Feels fancy enough for entertaining but simple enough for lunch

A non-boring salad your family will actually want to eat

Ingredients (Serves 4)

2-3 ripe but firm peaches, sliced
1 cup cherry or heirloom tomatoes, halved
1/2 small fennel bulb, thinly shaved (use a mandoline or sharp knife)
1 brick of feta
1–2 tbsp extra virgin olive oil
Flaky sea salt and freshly cracked black pepper, to taste
Optional: a few fennel fronds or fresh basil leaves for garnish

Instructions:

1. Prepare the Ingredients

Wash and slice peaches into thin wedges. Halve the cherry tomatoes. Shave fennel as thinly as possible using a mandoline or a very sharp knife.

2. Assemble the Salad

On a large serving plate or shallow bowl, arrange the peaches, tomatoes, and fennel slices in layers. Scatter feta over top.

3. Dress & Finish

Drizzle with olive oil, season generously with salt and pepper, and add optional herbs for color and freshness.

Serve immediately—this salad is best enjoyed fresh when the peaches are juicy and the tomatoes are bursting with flavor.

Dietitian’s Notes

This salad is sneaky nutritious while tasting like summer bliss:

Peaches + tomatoes offer skin-loving antioxidants (hello, lycopene + vitamin C)
Fennel supports digestion and adds fiber
Feta + olive oil provide protein and healthy fats to keep you satisfied
Naturally low in sugar and carbs, with a good balance of sweet, salty, and fiber

💡 To make it a full meal: add grilled shrimp, chickpeas, or serve over quinoa or arugula.

How to Serve It:

As a starter for any summer dinner party or BBQ
With grilled proteins for an easy weeknight meal
Layered on top of toasted sourdough with a swipe of ricotta for a peach bruschetta
Tossed gently with arugula for a heartier salad

Tried It? Tag Me!

If you make this, I want to see your colorful summer plate!
Tag me on Instagram @thefoodstylistrd—bonus points if your peaches are extra juicy and the light hits the olive oil just right 🌞🍑