S’s Summer Salsa

This sweet, slightly tangy, fresh and fruity salsa was a definite refreshing win. Here’s the scoop:

Ingredients

1 white peach, chopped
4 large strawberries, chopped
1/4 cup chopped red onion
2 parts olive oil to 1 part balsamic vinegar, 1 part red wine vinegar (about 1/3 cup in total volume)
1 red bell pepper, chopped
1 roma tomato, chopped
2 bunches cilantro leaves (rough ripped pieces or chopped, to release flavor)
1 tsp cayenne pepper, for a little heat (can add more for a hotter salsa!)
1/8 tsp salt, or to taste
1/4 lemon, freshly squeezed(lime would be different but also delicious!)

*Chef’s Prep Notes*
I used a food processor to chop the red onions and bell pepper, but a fine chop with a knife could do just as well.

*Serving Suggestion*

This salsa was served on sesame melba crackers topped with a thin layer of labneh (a non-salty, non-sweet, and non-sour Middle Eastern Yogurt).

It was also served as a flavorful complement to baked and lightly breaded chicken, served alongside a pear and arugula salad, green beans, and baked macaroni and cheese.

I’ll definitely be making this Summer Salsa again – it was much enjoyed by guests at the dinner table :). Hope you enjoy it too!