We didn’t do it on purpose.
We didn’t make a Peach Salad with Peach Vinaigrette for dinner last night because it’s National Peach Month.
(Though we wish we could say we were that good at planning.)
It’s just so hot that we didn’t want to put any energy toward making dinner — neither our physical energy nor any heat energy from our stove or oven. About all we could muster was pressing the [on] button on the food processor to spin a Peach Vinaigrette.
And tonight, we don’t have to do anything at all because we have some in the fridge.
Fresh Peach Vinaigrette {recipe}
We used thyme as our herbal element because we’re sort of obsessed with it right now, but basil and event mint would be just as good if you prefer. We drizzled this over an arugula salad with fresh peaches and French feta.
makes about 1½ cups
Ingredients
1 very ripe peach
2-3 tablespoons lemon juice
½ small shallot, chopped (about 1 tablespoon)
½ tablespoon fresh thyme leaves
½ cup olive oil
salt and pepper to taste
Directions
Put everything in a food processor or blender and mix until peaches have been pureed. Taste and season with salt and pepper.
{ 3 comments… read them below or add one }
Ooh, sounds fantastic and light for a summer’s evening! Thanks for sharing! And your pictures are just gorgeous!
if i have to use dried thyme how mucb of that
this is amazing! i threw away my leftover shallot last night (dangit), so instead added a little piece of garlic, and a little piece of ginger while using basil as my herb of choice. its perfect and i can’t wait to use this for lots of different salads…wonder if you could do a variation using nectarines and other herbs.