Crook's Corner's Green Peach Salad

By • July 27, 2011 • 15 Comments

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Author Notes: How to make good on rock hard peaches, from Chef Bill Smith's 2005 cookbook Seasoned in the South.Genius Recipes

Serves 4-6

  • 2 1/2 pounds unripe peaches, peeled and sliced as for pie
  • Scant 1/4 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons strong-flavored extra-virgin olive oil, like Greek or Lebanese
  • 2 tablespoons fresh mint chiffonade
  1. Toss the peaches with the sugar and salt. Let them sit for 10 minutes.
  2. Fold in the pepper, oil, and mint.
  3. Serve cold within a few hours of preparation, as it will become mushy overnight.
Jump to Comments (15)

Tags: Summer

Comments (15) Questions (2)

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about 1 month ago AntoniaJames

AntoniaJames is a trusted source on Bread/Baking.

Have been making this all summer. Most recently, the only hard peaches at the farmers market were white peaches, so I used those. Different -- more delicate in flavor and even green, a bit sweet -- but utterly delicious, and so very pretty! ;o)

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about 1 year ago SLK

What a nice surprise! Made the recipe mostly out of curiosity, and was really impressed with the results. Have made it twice in the last week. Love Food 52!

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about 1 year ago Ceege

Yum. I have farm peaches in my fridge right now. Looks as though I will be running to store tomorrow to buy some fresh mint. Will let you know how I enjoy this dish.

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about 1 year ago alflynn

I love cheese with fruit and with Greek or Lebanese olive in the recipe I wondered how a good salty feta would be with it.

Any thoughts?

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about 1 year ago Diana Hunt

What's a mint chiffonade? Sounds like some sort of dessert with Cool Whip or something!

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Ha! It's just the leaves, stacked together, rolled together like a cigar, then sliced thinly crosswise (the technique helps you get a clean cut without bruising the leaves). In French it means something like "little rags".

Cuckoo-marans-hen

about 1 year ago DeirdreMS

Would any kind of fresh greens go with this?

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

I would let the peaches macerate first, then toss in some watercress or another flavorful, sturdy green.

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over 1 year ago SuzanneS

I have a peach tree so am wondering how unripe they can be? Completely green or just on the firm side of ripe?

Miglore

about 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Sorry for missing this question, Suzanne. Very firm peaches work great, and I think at Crook's Corner they may actually source green ones. If you try it that way with green peaches from your tree, please let us know what you think!

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over 1 year ago giuia.grady

An absolutely perfect recipe! Very simple, very delicious.

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about 2 years ago debnc

Fantastic recipe! It also works with ripe peaches.

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over 2 years ago may1girl

Love this recipe so much! So simple yet so delicious. I just made it again for the first time since last summer. And even though I forgot to add the olive oil (LOL) everyone loved it.

Jwl_001

over 2 years ago jwlucas

Delicious! I enjoyed this at Crook's Corner's tonight. Perfect night to dine al fresco, and and Bill Smith even had his legendary honeysuckle sorbet on the menu.

Cakes

almost 3 years ago Bevi

I would make anything from Crook's Corner - the best shrimp & grits and Hoppin" John I ever had in my life!

And a mean, clean special cocktail menu as well!