Make Ahead

Crook's Corner's Green Peach Salad

July 27, 2011
5 Ratings
  • Serves 4-6
Author Notes

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

What You'll Need
  • 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.

See what other Food52ers are saying.

  • Nancy Charlton
    Nancy Charlton
  • AntoniaJames
  • DeirdreMS
  • giuia.grady
  • may1girl
Genius Recipes

Recipe by: Genius Recipes

19 Reviews

r504 July 4, 2022
I bought the peaches which were on there way to being ripe and by the time I made it they were ripe. The salad is delish. I made as written but will try Jalapeno and Cilantro next time.
Pat October 25, 2019
Recipe for Life. "Eat anything Bill Smith prepares!"
Nancy C. July 19, 2015
I did make the peach salad, and it was a big hit. Had to prepare the peaches only an hour before, but they were sufficiently macerated. I did use some lemon juice after I had it all assembled, as it seemed to need something more. The friend who came with me said, "I'll definitely be making this a lot."
Nancy C. July 18, 2015
I'm going to make this for a potluck his evening, but I'm going to use firm, not green but not quite ripe, peaches. I will also sprinkle them with lemon juice to prevent turning dark before adding salt and sugar. Mint sounds great, and I have an abundant supply just outside my door. I think honey would substitute well for all or part of the sugar. Possibly another time I'll try some flavored oil.
AntoniaJames August 21, 2014
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)
SLK September 11, 2013
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!
Ceege September 4, 2013
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.
alflynn September 4, 2013
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?
Diana H. September 4, 2013
What's a mint chiffonade? Sounds like some sort of dessert with Cool Whip or something!
Kristen M. September 4, 2013
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".
DeirdreMS September 4, 2013
Would any kind of fresh greens go with this?
Kristen M. September 4, 2013
I would let the peaches macerate first, then toss in some watercress or another flavorful, sturdy green.
SuzanneS June 26, 2013
I have a peach tree so am wondering how unripe they can be? Completely green or just on the firm side of ripe?
Kristen M. September 4, 2013
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!
giuia.grady June 6, 2013
An absolutely perfect recipe! Very simple, very delicious.
debnc July 24, 2012
Fantastic recipe! It also works with ripe peaches.
may1girl June 11, 2012
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.
jwlucas June 8, 2012
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.
Bevi November 9, 2011
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!