This is a great summer salad. The acidic flavor of the green tomatoes goes well with the sweetness of the peaches. The addition of tarragon gives an anise flavor, making this a refreshing salad on a hot summer day paired with grilled chicken or fish.
recipe 
yields
Serves 8
1 pound English cucumbers, diced
1 pound green tomatoes, quartered
½ pound grape tomatoes, cut in half
2 large peaches, pits removed and sliced into wedges
Zest and juice of 1 orange
1 tablespoon benne seed oil (can substitute extra virgin olive oil)
2 tablespoons fresh tarragon, chopped
Pinch of red pepper flakes
Salt and pepper to taste
Benne seeds for garnish, optional
Ingredients
steps
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Mix everything except the benne seeds in a bowl. Serve on a platter, sprinkled with benne seeds if using benne seed oil. For an extra kick, add more red pepper flakes if you wish.
Date Published: 09.24.25
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Recipe adapted from
Kevin Mitchell excerpted from Taste the State: Georgia
