This fresh Peach Salad Dressing is a summer must. I created it to pair with my Peach Avocado Chicken Salad and it’s a bright, balanced dressing—sweet, slightly tart, and very versatile. It works beautifully on green salads, with grilled proteins, or as a finishing drizzle for seasonal fruit salads.
Peach season in California
California enjoys an abundance of stone fruit from May through September, and the San Joaquin Valley supplies most of our peaches. When peaches are at their peak—juicy and fragrant—this dressing becomes especially delicious. A great year for peaches and plums makes this vinaigrette shine.
Tried and true tips
A few simple tips elevate this dressing:
- Choose ripe peaches, not overripe ones, for the best flavor and texture.
- Dijon mustard helps emulsify the vinaigrette and adds depth—don’t skip it.
- If white balsamic isn’t available, substitute white wine vinegar or apple cider vinegar.
- For a chunkier dressing, leave small fruit pieces; blend if you prefer a smooth vinaigrette.
- Use yellow peaches for a naturally sweeter result compared with white peaches.
- Try brushing the dressing on chicken or pork while grilling for a delicious glaze.
Ingredients needed
This is a non-creamy peach vinaigrette—no mayonnaise or dairy—yet it has a silky texture thanks to the mustard. You’ll need:
- 1 ripe peach
- 1/2 cup extra virgin olive oil
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 2 tablespoons honey, agave, or maple syrup
- 1 tablespoon finely chopped shallot
- 1 tablespoon Dijon mustard
- Pinch of ground black pepper (optional)
- 1 teaspoon kosher salt
Step-by-step directions
Quick to prepare. I recommend chilling the dressing about 30 minutes before serving so the flavors meld.
- Optional: peel the peach. Halve the peach, remove the pit, and dice the flesh into very small pieces. Set aside.
- Finely chop the shallot and place it in a small jar or bowl.
- Add the vinegar to the shallot and let it macerate for 5 minutes to soften the shallot’s sharpness.
- Stir in the Dijon mustard, honey (or other sweetener), salt, and black pepper.
- Slowly whisk in the extra virgin olive oil until the dressing is fully emulsified and smooth.
- Fold in the diced peaches, stirring until evenly distributed. For a smooth dressing, blend the mixture in a small blender instead of leaving chunks.
Chill for 30 minutes if time allows, then serve.
Storage
Store the dressing in an airtight container in the refrigerator for up to 5 days. Shake or stir before using, as separation can occur. It pairs especially well with spring greens, a sprinkle of feta, and toasted almonds for crunch.
Salad dressings and vinaigrettes
Homemade dressings tend to be fresher and more flavorful than store-bought. If you enjoy this dressing, try other simple vinaigrettes—lemon-Dijon or orange-honey are equally bright and easy to make.
Fresh Peach Salad Dressing
Ana Coronado
August 7, 2025
Pin Recipe
Equipment
-
Blender (small, optional)
-
Whisk (small)
-
Small bowl
-
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 or agave or maple syrup
- 1 tablespoon shallot finely chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon kosher salt
- pinch ground black pepper optional
Instructions
-
Peel the peach if desired. Halve, pit, and dice the peach into very small pieces. Set aside.
-
Place the finely chopped shallot in a small jar or bowl.
-
Pour the vinegar over the shallot and let it macerate for 5 minutes.
-
Add Dijon mustard, honey, salt, and black pepper; mix to combine.
-
Whisk in the olive oil slowly until the dressing emulsifies.
-
Stir in the diced peaches until evenly distributed. Chill if desired before serving.
Notes
Tried and true tips
This dressing is easy and flavorful. Key reminders:
- Use ripe peaches for the best balance of sweetness and acid.
- Dijon mustard improves texture and flavor.
- Substitute white wine or apple cider vinegar if needed.
- Leave peach pieces for texture or blend for a smooth vinaigrette.
- Yellow peaches are sweeter than white varieties.
- Brush on grilled chicken or pork for a tasty glaze.
- Store refrigerated in an airtight container 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