Juicy Nectarine Vinaigrette

If you ask me, stone fruit vinaigrettes are one of summer’s best-kept secrets.

This nectarine dressing brings a sweet and tangy twist to your everyday salad routine. The natural sugars from ripe nectarines balance perfectly with sharp vinegar and good olive oil.

It comes together in just a few minutes with simple ingredients you probably already have. The fruit breaks down into a smooth dressing that coats greens beautifully and adds a fresh, fruity note to any bowl.

It’s an easy way to use up those peak-season nectarines and turn a basic salad into something special.

What Kind of Nectarines Should I Use?

For the best vinaigrette, you’ll want to use ripe nectarines that give slightly when you press them gently – they should smell sweet and fragrant at the stem end. Both yellow and white nectarines work well in this recipe, though yellow varieties tend to have a bit more tartness that balances nicely with the honey. If your nectarines are still a little firm, let them sit on your counter for a day or two until they soften up. Avoid nectarines that are overly soft or have dark spots, as they can make your vinaigrette taste off and won’t blend as smoothly.

Options for Substitutions

This fresh vinaigrette is pretty forgiving when it comes to swaps:

• Nectarines: If nectarines aren’t in season or you can’t find ripe ones, peaches work perfectly since they’re basically the same fruit. You can also try ripe pears or even mango for a tropical twist.
• White wine vinegar: Apple cider vinegar is listed as an option, but you can also use rice vinegar for a milder taste or red wine vinegar if that’s what you have on hand.
• Honey: Maple syrup is already mentioned as a swap, but agave nectar or even brown sugar (start with 2 teaspoons) will work too. Just taste and adjust as needed.
• Dijon mustard: Regular yellow mustard works in a pinch, though it’s a bit milder. Whole grain mustard adds nice texture if you like a bit of bite.
• Olive oil: While olive oil gives the best flavor, you can use avocado oil or even a neutral oil like canola if that’s what you have. The dressing will just be a bit less rich.

Watch Out for These Mistakes While Making

The biggest mistake when making nectarine vinaigrette is using underripe fruit, which will give you a tart, lackluster dressing instead of the sweet, fruity flavor you want – make sure your nectarines give slightly when pressed and smell fragrant at the stem end.

Another common error is not balancing the sweetness properly, so taste as you go and adjust the honey or maple syrup based on how sweet your nectarines are naturally.

Don’t skip the Dijon mustard either, as it acts as an emulsifier to help bind the oil and vinegar together, preventing your vinaigrette from separating into an oily mess.

For the smoothest texture, blend everything together rather than just whisking, and remember that this dressing is best used within a day or two since fresh fruit doesn’t have the shelf life of traditional vinaigrettes.

What to Serve With Nectarine Vinaigrette?

This sweet and tangy nectarine vinaigrette is perfect for drizzling over mixed greens with goat cheese and toasted walnuts – the creamy cheese really balances out the fruity flavors. I love using it on summer salads with arugula, spinach, or butter lettuce, especially when I add some grilled chicken or shrimp for protein. It’s also amazing over a caprese salad with fresh mozzarella and basil, or try it as a marinade for grilled pork chops or chicken thighs. For something different, this vinaigrette works great as a finishing touch on roasted vegetables like Brussels sprouts or sweet potatoes.

Storage Instructions

Refrigerate: This nectarine vinaigrette keeps beautifully in the fridge for up to a week in a sealed jar or container. The fresh fruit flavors actually get better after a day or two as everything melds together. Just give it a good shake or stir before using since it will naturally separate.

Make Ahead: I love making this vinaigrette a day ahead for parties or meal prep. The nectarines soften slightly and release more of their sweet juices, making the dressing even more flavorful. It’s perfect to have ready when you want to quickly toss together a salad during busy weeknights.

Serve: Let the vinaigrette sit at room temperature for about 10 minutes before serving if it’s been chilled. This helps the olive oil flow better and makes it easier to mix. A quick whisk or shake in a jar brings everything back together perfectly.

Preparation Time	10-15 minutes
Cooking Time	0-5 minutes
Total Time	10-20 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 500-550
• Protein: 1-2 g
• Fat: 50-55 g
• Carbohydrates: 25-30 g

Ingredients

• ground black pepper, to taste (freshly ground preferred)
• 1/4 cup extra virgin olive oil (I use Kirkland Signature)
• salt, to taste
• 2 tbsp white wine vinegar (adds subtle complexity)
• 2 ripe nectarines (about 8 oz each, at room temperature)
• 1 tsp Dijon mustard
• 1 tbsp honey (for smoother emulsification)

Step 1: Prepare the Nectarines

• 2 ripe nectarines

Wash the ripe nectarines under cool water and pat dry.

Cut each nectarine in half along the natural seam, then twist the halves apart to separate them from the pit.

Scoop out the pit with a spoon, then roughly chop the nectarine flesh into 1-inch chunks.

I prefer to keep the skin on since it adds nice texture and color to the vinaigrette, but you can peel them first if you prefer a silkier result.

Step 2: Build and Blend the Vinaigrette Base

• chopped nectarines from Step 1
• 1/4 cup extra virgin olive oil
• 2 tbsp white wine vinegar
• 1 tbsp honey
• 1 tsp Dijon mustard

Add the chopped nectarines from Step 1 to a blender along with the extra virgin olive oil, white wine vinegar, honey, and Dijon mustard.

The honey acts as an emulsifier, helping the oil and vinegar combine smoothly rather than separate.

Blend on high speed for 60-90 seconds until the mixture is completely smooth and creamy.

The nectarines’ natural juices will help create a silky texture that’s the hallmark of this vinaigrette.

Step 3: Season and Finish

• blended vinaigrette from Step 2
• salt, to taste
• ground black pepper, to taste

Taste the vinaigrette from Step 2, then add salt and freshly ground black pepper to balance the sweetness of the nectarines.

Start with a pinch of each and blend again for 10-15 seconds to incorporate the seasonings evenly.

The salt enhances the fruit’s natural sweetness while the pepper adds a subtle kick that prevents the vinaigrette from feeling one-dimensional.

Taste once more and adjust seasoning as needed—you want the nectarine flavor to shine while the vinegar provides bright acidity.