I know southern Californians are spoiled when it comes to weather, and I know people don’t have a lot of sympathy for us when we complain about it, BUT…this heat is ridiculous!! Come on, 93 degrees in October!! I am dying to cook some yummy, cozy, warming fall dinners, but I can not get motivated when it is so darn hot out.
So, while I pine away for fall weather, here is the Mediterranean salsa recipe that I promised in my last post. It goes great with my Grilled Mediterranean Meatballs. It would also pair really well with chicken, fish, or just as an appetizer with pita chips or tortilla chips. I kept this version pretty simple because I didn’t want to take away from the flavor of the meatballs, but if you added a little crumbled feta, chopped kalamata olives, or both…it would be delicious! Try it as a topping on some crostini and you would have an awesome bruschetta!
- 3-4 medium sized tomatoes of choice, seeded and chopped (I used a couple heirloom and a couple roma)
- 1 hothouse cucumber, seeded and diced (cut in half lengthwise and scoop out seeds with a small spoon)
- 1/4 cup finely chopped red onion (about 1/4 of a red onion)
- 2 garlic cloves, minced
- a mix of chopped fresh parsley and basil (about 1/3 cup)
- 2 tablespoons of good olive oil
- 1 tablespoon of balsamic vinegar
- fresh ground pepper and kosher salt to taste
- crumbled feta cheese (this is great if you are serving it as a dip for pita chips!!)
- chopped kalamata olives
- diced avocado
Combine all of the ingredients and mix well. Cover and refrigerate until ready to use.