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.

nectarine vinaigrette
Image: theamazingfood.com / All Rights reserved

Why You’ll Love This Nectarine Vinaigrette

  • Fresh, seasonal flavor – The sweet, juicy nectarines add a bright fruity twist that makes any salad feel special and summery.
  • Quick and easy – This homemade dressing comes together in just 10 minutes with a simple blend in your food processor or blender.
  • Simple, wholesome ingredients – You probably have most of these pantry staples on hand, and the fresh nectarines are the star of the show.
  • Naturally sweet – The ripe nectarines provide natural sweetness, so you only need a touch of honey to balance the tangy vinegar.
  • Perfect for summer salads – This fruity dressing pairs beautifully with mixed greens, grilled chicken, or even drizzled over fresh fruit salads.

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.

nectarine vinaigrette
Image: theamazingfood.com / All Rights reserved

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.

nectarine vinaigrette
Image: theamazingfood.com / All Rights reserved

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

  • 2 nectarines, ripe, chopped and pitted
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white wine or apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp dijon mustard
  • Salt and ground black pepper, to taste

Step 1: Prepare the Nectarines

  • 2 nectarines, ripe, chopped and pitted

Start by pitting and chopping the ripe nectarines into small pieces.

This will help them blend more easily into a smooth vinaigrette.

Step 2: Blend the Vinaigrette Ingredients

  • chopped nectarines from Step 1
  • 1/4 cup extra-virgin olive oil
  • 2 tbsp white wine or apple cider vinegar
  • 1 tbsp honey or maple syrup
  • 1 tsp Dijon mustard

In a blender or food processor, combine the chopped nectarines from Step 1 with the olive oil, vinegar, honey, and Dijon mustard.

Blend until the mixture is smooth and all ingredients are well combined.

Step 3: Season and Finalize the Vinaigrette

  • salt and ground black pepper, to taste

Taste the blended vinaigrette and season with salt and ground black pepper to your preference.

Blend briefly again to ensure the seasoning is evenly incorporated.

I like to start with a small pinch of salt and pepper, then adjust after tasting if needed.

Step 4: Transfer and Store the Vinaigrette

Transfer the finished vinaigrette to a clean jar or bottle.

Shake well before each use and store any leftovers in an airtight container in the refrigerator for up to one week.

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