Fresh Peach Salad Dressing
This luscious Fresh Peach Salad Dressing is a must during the Summer. I developed this salad dressing to complement my Peach Avocado Chicken Salad, and it turned out delicious! Fresh, sweet, and tart, it’s the perfect drizzle for Summer salads – complementing both savory and sweet.
Peach season in California
We are fortunate to have such a bountiful supply of stone fruit growing in California from May to September. Currently, California leads in the growth of peaches. Most of our fruit is locally grown in the San Joaquin Valley. This year was an outstanding year for stone fruits, particularly peaches and plums, so this salad dressing is genuinely spectacular.
Tried and true tips
This dressing is incredibly delicious, and here are a few tips to take it to the next level.
- Use ripe, not overripe peaches.
- Dijon mustard is a must for this dressing.
- If you can’t find White Balsamic vinegar, use white wine vinegar or apple cider vinegar.
- I like to have chunks of fruit in my salad, but feel free to blend it to create a smooth dressing.
- Use yellow peaches rather than white peaches. They are naturally sweeter. (Same tip for my salad recipe if you are making it.)
- This is delicious brushed on chicken or pork while grilling. Chicken wings? Maybe, maybe yes? 🙂
Ingredients needed
This is a non-creamy peach dressing, also known as a peach vinaigrette. It doesn’t include mayonnaise or dairy, but it still has a creamy texture thanks to the mustard.
- Ripe peach
- Extra virgin olive oil
- White Balsamic vinegar
- Honey, agave syrup or maple syrup
- Shallot
- Dijon mustard
- Ground black pepper
- Kosher salt
Step-by-step directions
Prep time for this salad dressing is quick and easy. I like to chill the dressing for about 30 minutes before serving, allowing the flavors to marry and making it extra delicious!
- It’s optional to peel the peach if you wish; I don’t. Slice the peach in half, remove the peach pit, and dice very small. Set aside.
- Finely chop the shallot and place it in a half-quart jar or bowl.
- Add vinegar and allow to macerate for 5 minutes.
- Once the shallot has macerated, add Dijon mustard, honey, salt, and black pepper.
- Slowly whisk in extra virgin olive oil until the dressing is completely emulsified.
- Add the peaches and stir thoroughly until they are fully blended.
Note: For a smooth dressing, you can blend these ingredients in a small blender.
Storage
This fabulous Peach Salad dressing can be stored in an airtight container for up to 5 days. This dressing is perfect for spring greens, paired with just a little feta and almonds for crunch. There’s no need to add much to that to enjoy this Fresh Peach Salad Dressing.
Salad dressings and vinaigrettes
Homemade salad dressings are often superior in flavor and quality of ingredients. Some fan favorites are Easy Lemon Dijon Dressing, Orange Honey Dressing, and my newest Spicy Dill Pickle Ranch Dressing.
Fresh Peach Salad Dressing
August 7, 2025
Equipment
- 1 Blender small (optional)
- 1 whisk small
- 1 bowl small
- 1 jar or airtight container
Ingredients
- 1 medium peach ripe
- 1/2 cup Extra virgin olive oil
- 1/4 cup White Balsamic vinegar or white wine vinegar
- 2 tablespoons Honey agave syrup or maple syrup
- 1 tablespoon Shallot finely chopped or minced
- 1 tablespoon Dijon mustard
- 1 teaspoon Kosher salt
- pinch Ground black pepper optional
Instructions
- It's optional to peel the peach if you wish; I don't. Slice the peach in half, remove the peach pit, and dice very small. Set aside.
- Finely chop the shallot and place it in a half-quart jar or bowl.
- Add vinegar and allow to macerate for 5 minutes.
- Once the shallot has macerated, add Dijon mustard, honey, salt, and black pepper.
- Slowly whisk in extra virgin olive oil until the dressing is completely emulsified.
- Add the peaches and stir thoroughly until they are fully blended.
Notes
Tried and true tips
This dressing is incredibly delicious, and here are a few tips to take it to the next level.-
- Use ripe, not overripe peaches.
-
- Dijon mustard is a must for this dressing.
-
- If you can’t find White Balsamic vinegar, use white wine vinegar or apple cider vinegar.
-
- I like to have chunks of fruit in my salad, but feel free to blend it to create a smooth dressing.
-
- Use yellow peaches rather than white peaches. They are naturally sweeter. (Same tip for my salad recipe if you are making it.)
-
- This is delicious brushed on chicken or pork while grilling.
- Store in the fridge in an airtight container for up to 5 days.
Nutrition
Nutritional information is calculated online and should be used as a guide.
All content and photographs ©Claudia’s Table and claudiastable.com