15-Minute Fresh Basil Peach Vinaigrette
Bright, summery dressing combining blanched peach puree with basil-infused olive oil and apple cider vinegar. The peach adds natural sweetness and body while fresh basil provides herbaceous complexity. Perfect for leafy greens, grilled chicken salads, or grain bowls during peak peach season. This version prioritizes fresh basil and ripe peaches for the best flavor, with optional honey for adjusting sweetness based on fruit ripeness.
Ingredients
- 1 peach, blanched and peeled
- 1 tablespoon extra virgin olive oil
- ½ tablespoon fresh basil, chopped
- 2 tablespoons apple cider vinegar
- 1 teaspoon celery salt, to tastekosher salt plus celery seed1 tsp salt + pinch seedseasonings
approximates celery flavor
- 1 teaspoon honey, optional, depending on peach sweetness(optional)
- black pepper, to taste
Instructions
- 1
Blanch peach in boiling water for 30 seconds, then transfer to ice water.
- 2
Peel skin from cooled peach.
- 3
Slice peach and mash with fork until paste-like, or blend for smoother texture.
- 4
Whisk together olive oil, chopped basil, apple cider vinegar, celery salt, and pepper.
- 5
Fold peach puree into vinaigrette until combined.
- 6
Taste and add honey if needed for sweetness.
Tips
Use the ripest, sweetest peaches available. Underripe fruit requires honey; very ripe peaches often need none.
Basil-infused olive oil intensifies herbal notes; if unavailable, infuse regular olive oil by warming gently with fresh basil leaves for 5 minutes.
Good to Know
Refrigerate in airtight jar up to 5 days. Separation is normal; shake before use.
Prepare dressing up to 2 days ahead. Add peach puree within 4 hours of serving to maintain fresh flavor and prevent oxidation.
Spoon over mixed greens, grain bowls, or grilled chicken. Drizzle on roasted vegetables or summer tomato salads.
Common Mistakes
Blanch peach for full 30 seconds to ensure skin releases easily; under-blanching causes slipping.
Don't over-blend peach if you prefer texture; fork-mashing preserves subtle chunks.
Taste before adding honey; ripe peaches already provide sufficient sweetness.
Substitutions
approximates celery flavor
FAQ
Can I use frozen peaches?
Thawed frozen peaches work but contain excess water and less pectin, resulting in thinner dressing. Drain well and add less liquid if needed. Fresh is preferred for best texture and flavor.
What if I don't have celery salt?
Substitute kosher salt (3/4 teaspoon) mixed with a pinch of ground celery seed. Or use regular salt and add a small pinch of celery seed for similar savory depth.
How long does this keep?
Refrigerate up to 5 days in an airtight container. The dressing separates naturally; whisk or shake before each use. Peach puree may oxidize and darken after 2 days but remains safe.