Ensaladang Peach (Filipino Peach Salad)

By Woldy Reyes

We're in high season now for peaches and this recipe is the perfect way for you to use one of summer’s star fruits. Here’s what Woldy has to say about the recipe: “An easy salad or side dish for all those grilled meat and fish. This salad was inspired by Ensaladang Mangaa (Filipino Mango Salad) which has fresh mangoes, tomatoes, onions and vinegar. Instead of mangoes, I traded it in for juicy summer peach for seasonality and made it heartier with the addition of crisp napa cabbage. The dressing is a flavor bomb of fish sauce, freshly squeezed lime juice and honey to balance it all out. The Wonder Valley Olio Nuevo beautifully holds the dressing together. It’s a bold and refreshing dish perfect for summer cookouts.”


  • 1 large firm juicy peach, pitted and sliced into wedges
  • 1 pint yellow cherry tomatoes, halved
  • 5 napa cabbage leaves, cleaned
  • 1 small shallot, thinly sliced
  • 1 small jalapeño, halved and thinly sliced
  • 1 whole lime, zest only
  • 1 tablespoon sunflower seeds
  • Fresh dill, for garnish
  • 2 whole limes, reserve one whole lime for zesting the salad, freshly squeezed
  • 2 tablespoons honey
  • 1 1⁄2 tablespoons, fish sauce
  • 1⁄2 cup Wonder Valley Olio Nuevo
  • Freshly ground black pepper


To make the dressing

  1. In a small bowl whisk all the ingredients.
  2. Season with freshly ground black pepper.

To make the salad

  1. In a large bowl, toss in peaches, tomatoes, napa cabbage, shallot, jalapeño and zest of 1 lime.
  2. Spoon over half of the dressing over the salad and with your clean hands, toss the salad until coated.
  3. Transfer the salad onto a serving platter.
  4. Shower sunflower seeds over the top.
  5. With your clean and dry fingers, tear fresh dill over the top.
  6. Spoon over remaining dressing over the salad.
  7. If there’s dressing left, reserve for your next salad.
  8. Drizzle Wonder Valley Olive Oil to finish the salad and enjoy immediately!
Olive Oil
Wonder Valley Olive Oil elevates any meal through its bright, herbaceous, peppery flavor and delivers a delicious dose of polyphenols, the powerful antioxidant associated with longevity of life. Our 2022 harvest oil is a blend of Arbequina, Favalosa and Tuscan olives hand-picked from the groves in Lake County, CA and pressed within hours of harvest by a master miller.

Meet Woldy Reyes

One of New York's brightest culinary talents, Woldy Reyes is the Chef and Founder of Brooklyn's renowned boutique catering company, Woldy Kusina. Woldy’s cuisine is centered around a simple philosophy — to provide good food and good experiences, with sustainability and culture at the heart of it all. As a first-generation Filipino American, Reyes effortlessly infuses contemporary dishes with vibrant flavors and colors that are inspired by his roots. Using seasonal and locally sourced ingredients, his menus are best described as fresh, natural and fulfilling.

Explore More Recipes

Charred Cracker, Soft Scramble, Salsa Verde
By Marjory Sweet
This is an all-time favorite recipe. A giant crispy cracker charred briefly over a flame, topped with tender eggs, and slathered in green sauce. My version of eggs and toast.
Meyer Lemon Risotto
By Heidi Swanson
This hearty, lemon-brightened risotto is a welcome meal for cold days. While it’s not traditional, I like to add a bit of quinoa and walnuts to the mix for a bit of a nutritional boost. Pictured here with simply- grilled mushrooms and chives. The mushrooms were tossed with a splash of olive oil and smashed under a cast iron skillet on a hot grill pan until golden.
Garlicky Tomato Galette
By Spencre McGowan
This recipe combines tomatoes, herbs, garlic and oil for a delicious treat.
Citrus Cake with Strawberries and Cardamom Coconut Cream
By Alison Carroll
A pound-like GF cake with a ton of citrus zest and olive oil topped with vegan coconut whipped cream.
Spicy Scallop Wonton Crisp
By Sandy Ho
A juicy and refreshing bite fit for a personal snack or a party appetizer, featuring Wonder Valley Olive Oil, California citrus with a dash of fish sauce.
Smoky Grilled Eggplant with Feta and Mint
By Sheela Prakash
It took me a long time to realize the secret to better grilled eggplant is to reverse things a bit and season it after grilling. Marinating the sponge-like vegetable post-grill means it fully absorbs and locks in flavors, which here is a savory combination of olive oil, sherry vinegar, garlic, and smoked paprika. Finish things off with crumbled feta and torn fresh mint for the ultimate summer side.