Have you ever cooked with lavender? Or is it to you just something to stuff bags with to make clothes smell nice in the cupboard?
Lavender is a wonderfully versatile herb, you can use it to flavor drinks, desserts (think lavender flavored cookies, cakes, cheesecakes), ice creams and sorbet, marinate chicken – and as we will be making today, you can use it in salad dressings.
You do have to remember one thing about lavender before you start experimenting with it – a little goes a long way. Lavender is very strong add too much and you will turn your meal into a bottle of perfume! The rule here is to use 1/3 lavender dried flowers in the place of fresh and always start with a little amount and see how you like it then you can add more if you want. 
Cooking with lavender, peach and feta salad with lavender dressing
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
This Peach and Feta Salad with Lavender Dressing adds a unique floral twist to your summer table, combining juicy peaches with savory feta and a fragrant lavender-infused dressing.
Ingredients
- 3 cups (720 ml) romaine lettuce, torn
- 1 red onion, cut into rings
- 2-3 tbsp feta, crumbled
- 2 peaches, cut into segments
- Juice of half a lemon (4 tbsp / 60 ml)
- 5 tbsp (75 ml) olive oil
- 1/2 tsp dried lavender flowers
- 1 tsp mustard
- 1 clove garlic, minced
- 1 tbsp balsamic vinegar
- Salt, to taste
Instructions
To make the dressing
- In a bowl add the lemon juice, salt, mustard ,lavender, garlic and balsamic vinegar and whisk
- Slowly drizzle the olive oil while you continue whisking until you have added the entire amount
- I usually add the onion rings to the dressing while I prepare the salad, this takes the sharp edge off the onions
To make the salad
- On the grill or in a pan on the stove top, lightly grill the peach segment
- In your serving plate, arrange the torn lettuce, topped with the grilled peach segments
- Take the onions out of the dressing and arrange on top of the lettuce
- Crumble the feta cheese on top
- Decorate with a few lavender twigs
- Drizzle the dressing on the salad right before serving
Notes
- Lavender is potent, so start with a small amount and adjust to taste.
- If fresh lavender is available, use three times the amount of dried.
- This salad is best served immediately to enjoy the fresh flavors.
- Store any leftover dressing in the refrigerator for up to a week.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 7
- Sodium: 250
- Fat: 12
- Carbohydrates: 10
- Fiber: 2
- Protein: 3
- Cholesterol: 10
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Frequently Asked Questions
How much lavender is right — can I add more if I want a stronger flavor?
The article is explicit: “a little goes a long way” and too much will “turn your meal into a bottle of perfume.” The recipe uses just 1/2 teaspoon of dried lavender flowers in the dressing. The recommended approach is to start small, taste, and add more only if needed — the notes reinforce this guidance.
Can I use fresh lavender instead of dried?
Yes — the notes state that if fresh lavender is available, use three times the amount of dried. Since the recipe calls for 1/2 teaspoon dried, you would use 1 1/2 teaspoons of fresh lavender flowers. The article also explains the reverse: use 1/3 the amount of dried flowers when substituting for fresh in any recipe.
Why marinate the red onion rings in the dressing before assembling the salad?
The instructions say to add the onion rings to the dressing while you prepare the rest of the salad — the author notes this “takes the sharp edge off the onions.” The acidity of the lemon juice and balsamic vinegar in the dressing quickly softens the onion’s bite without any cooking, and you simply lift the onions out and arrange them on the salad before drizzling.
Do the peaches need to be grilled, or can they be used raw?
The recipe calls for lightly grilling the peach segments on a grill or in a stovetop pan before arranging them on the salad. Grilling brings out the peaches’ natural sweetness and adds light char that complements the floral lavender dressing — the notes say the salad is best served immediately, so grill the peaches right before assembling.
I didn’t know the flowers were used – I thug hr you used the leaves. Can’t wait to try the salad dressing!
It would be helpful to know how many servings are in this recipe.
Thank you
I love floral flavours, I’ll give this dressing a go.
very nice idea for a dressing.
I just came across this link, Sawsan, how lovely. I am so pleased that you are featured in this international cooking website. I shall follow it from now on.
Thank you very much Eva.I really appreciate your kind comment :)
You are most welcome :) You are in for a treat. Lavender adds so much to recipes, you’ll love it
Hurray! Ihave a lot of lavender in my garden and wondered if there was any use for it besides sachets.Thank you!