Crook's Corner's Green Peach Salad

By • July 27, 2011 17 Comments



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

Advertisement

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.

More Great Recipes: Fruit|Salads|Peaches|Pie