Summer Solstice Salsa
You’re in for it now. If you thought I was veggie crazy before, hold onto your hats. It’s officially summer and the produce is AMAZING!
It's never been easier to get your greens as in Summer, when the crops are at their peak. Hit your local supermarket, or farm stand, and grab the most luscious vegetables you can find. I'd rather have a bowl of delicious than a vitamin pill.
DISCLAIMER: You know I'm not a doctor, right? Do whatever your doctor recommends for you. Me? I'm having a bowl of Summer Solstice Salsa.
This bright bowl of salsa confetti works with most any vegetable you’d enjoy raw. The light dressing keeps it crisp and crunchy, and marinates the ingredients lightly. Think of it as a Veg Ceviche!
- 3 ears Corn, kernels removed
- 4 sliced Scallions
- 1 diced Zucchini
- 1 diced Red Bell Pepper
- 1 diced Orange Pepper
- 1 diced Cucumber
- 1 cup of Olives (your favorite)
- Greek Oregano, to your taste (I used 6 sprigs)
- Salt and Pepper
- ¼ cup of White Wine Vinegar
- 3 tablespoons Olive Oil
- Clean each vegetable before dicing. Keep all the ingredients similar in size. You’d like all of it to fit easily on a forkful. You can slice the olives in half or purchase them already sliced. You can see by my photo that I left mine whole, so this is your call.
- Place everything in a mixing bowl, add your seasoning and the Greek Oregano before dressing the salsa with the Vinegar and Oil. Toss to combine, and let it marinate in the refrigerator for two hours, or more. The longer the dressing sits, the more delicious it gets.
You can mix up this recipe any way you'd like, and can use any kind or color of peppers, your family prefers.
I made a big bowl of this stuff and used it all week in:
Beneath Roasted Salmon
Alongside Grilled Chicken
Over Mixed Greens
Stirred into Cooked Quinoa
As a Bruschetta Topping
Have it straight up, as a Light Appetizer