5 Ingredients or Fewer

Peach Salad With Anchovy Vinaigrette

August 10, 2020
7 Ratings
Photo by Julia Gartland. Food stylist: Anna Billingskog. Prop stylist: Amanda Widis.
Author Notes

A fruit salad, but not like that. While most fruit salads include an assortment of fruits—strawberry, kiwi, melon, banana, to name a few—and a sweet dressing, this Big Little Recipe takes a different approach.

You’ll pick just one fruit, so it gets the chance to really show off its ripe flavor. I call for peaches, but you could swap in nectarines, plums, apricots, whatever fruit is in season and delicious to you.

Anchovies are what transforms the peach salad from something that almost could be a dessert into a decidedly savory side. Just add a few tiny fillets for a boatload of briny, brawny umami, and serve next to whatever you’re having for lunch or dinner.

This recipe serves two, but doubles or triples (or more!) easily.

This is one of our Big Little Recipes, our weekly column all about dishes with big flavor and little ingredient lists. Do you know (and love) a recipe that’s low in ask, high in reward? Let us know in the comments.Emma Laperruque

  • Prep time 10 minutes
  • Serves 2
Ingredients
  • 2 ripe peaches
  • 3 anchovy fillets, minced
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon white wine (or rice) vinegar
  • Kosher or flaky salt and freshly ground black pepper
In This Recipe
Directions
  1. If you want to remove the peach skin, here’s how: Bring a pot of water to a boil. Set up an ice bath. Use a serrated knife to cut a shallow ‘X’ on the bottom of each peach. Lower as many as will fit into the boiling water and cook for about 1 minute, until the ‘X’ starts to fray. Transfer to the ice bath and peel—the skin should slip right off. Or, if you don’t mind the fuzz, skip the blanching and peeling and start at step 2.
  2. Combine the anchovies, olive oil, vinegar, and a pinch each of salt and pepper in a bowl. Stir with a fork, mashing in the anchovies, until a creamy dressing forms. Taste and adjust the seasoning if needed. It should be very bright and savory, to counter the sweet fruit.
  3. Thinly slice the peaches (I find the easiest way to do this is to cut out wedges with a paring knife while holding the fruit). Add the peach slices to the dressing and toss gently. Season again to taste, adding more oil or vinegar if needed to fully coat the fruit.
  4. Let sit for about 5 minutes, so the fruit can release some of its juices, then serve.

See what other Food52ers are saying.

  • Sheila
    Sheila
  • AntoniaJames
    AntoniaJames
  • Emma Laperruque
    Emma Laperruque
  • Chef Ken
    Chef Ken
Emma is the food editor at Food52. Before this, she worked a lot of odd jobs, all at the same time. Think: stir-frying noodles on the fly, baking dozens of pastries at 3 a.m., and writing about the history of pie in North Carolina. Now she lives in New Jersey with her husband and their cat, Butter. Stay tuned every Tuesday for Emma's award-winning column, Big Little Recipes (also the cookbook in October 2021!). And see what she's up to on Instagram at @emmalaperruque.

7 Reviews

Chef K. September 15, 2020
What a great way to add a Umami touch to a fruit salad. I used watermelon but I'll try it with peaches next time. BTW the aversion to peach fuzz (and other "fuzzy" things ) is also known as "haptodysphoria."
 
Author Comment
Emma L. September 16, 2020
Mmmm, I have some chopped watermelon in the fridge right now—thanks for the idea!
 
jessica W. August 22, 2020
This was great. The perfect way to use up some very ripe peaches. I recommend sprinkling fresh ground pepper over the slices after you've mixed them with the dressing.
 
Kelly S. August 21, 2020
Just love this! Easy and refreshing! I used straight from the farm with ripe white peaches. Made it taste decadent. Also, do let it sit a short bit as Emma recommends.
 
iambelle61 August 13, 2020
Used to think peach fuzz was my kriptonite, too, but anchovies are a bigger issue for certain. Fascinating contrast thought!
 
Sheila August 13, 2020
A reminder that perfect summer produce doesn't need to be fancied up. Made this with beautiful ripe peaches and served over a baby kale/chard/spinach mix. I liked the slight bitterness the greens added.
 
AntoniaJames August 11, 2020
This looks great, but may I respectfully suggest this, for the anchovy-averse and everyone else - a brilliant big little recipe, if there ever was one: https://food52.com/recipes/13549-crook-s-corner-s-green-peach-salad I make this without adding the sugar, without drizzling on olive oil, and using fresh basil from my garden. Hard peaches (Ever had green papaya or green mango salad at a Thai, Cambodian, Laotian, etc. restaurant? Same idea here.), salt, herbs; key is to let it sit while you're preparing the rest of your supper. A "side in 5" or in this case, less - the best kind in the heat of the summer -- that's a real keeper.

This one gets bonus points for having been created in Chapel Hill, where my Tar Heel son (not born, but certainly bred) had the pleasure of getting to know the creative, down-to-earth, and ever so nice founder of Crook's Corner. ;o)