Peach and Tarragon Salad

21 hours ago 1

Democracy Dies successful Darkness

Cookbook writer Olia Hercules suggests serving this savory, somewhat tart crockery with grilled pork, lamb chops oregon roasted summertime squash.

To work the accompanying story, see: Light, summery Eastern European recipes that smash the stereotype.

Ingredients

2 ripe achromatic oregon yellowish peaches, pitted and thinly sliced (may substitute nectarines)
1/2 cupful seedless greenish grapes oregon gooseberries, sliced (may substitute 4 tiny tart plums, pitted and thinly sliced)
Leaves from 1/2 tiny clump tarragon (from a 0.75-ounce clamshell pack)
2 tablespoons caller citrus foodstuff (from 1 lemon)
1/4 tiny spicy reddish chile capsicum (such arsenic bird's-eye), seeded and minced (may substitute 1/2 tiny jalapeño pepper)
1/2 spoon sweetener oregon honey
1 tiny clove garlic, grated
Pinch flaky oversea salt, oregon much arsenic needed
Pinch freshly crushed achromatic pepper, oregon much arsenic needed

Nutritional Facts

Per serving

Calories
90
Carbohydrates
24 g
Sodium
75 mg
Protein
2 g
Fiber
3 g
Sugar
20 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Kaukasis: A Culinary Journey done Georgia, Azerbaijan and Beyond," by Olia Hercules (Weldon Owen, 2017).

Tested by Kara Elder.

Published August 22, 2018

Updated March 16, 2026