Delicious summer salsa that works well with chicken, fish or pork, or as a dressing for a summer salad.
Author: Debbie Matenopoloulos with Peter Capozzi
Recipe type: Salsa
Cuisine: Greek
Ingredients
2 large ripe peaches, diced medium (about 1 cup)
2 ripe medium tomatoes, diced medium (about 1 cup)
½ large red onion, diced small (about 1 cup)
3 tablespoons finely chopped fresh Italian flat-leaf parsley
1 jalapeno pepper, seeds and white pith removed, finely chopped (optional)
2 tablespoons freshly squeezed lemon juice (1 lemon)
2 tablespoons extra virgin olive oil
¼ teaspoon sea salt, plus more to taste
¼ teaspoon freshly ground pepper
Instructions
In a medium mixing bowl, gently stir together all the ingredients.
Taste and adjust seasonings, if necessary. You can make this salsa a few hours ahead, cover, and refrigerate to allow all the flavors to come to together.
Variation: For an interesting flavor and a little more crunch, use 1 cup peeled and diced cucumber in place of the tomatoes.
Recipe by Tout va bien! (tm) at https://christymajors.com/its-all-greek-to-me-lemony-grilled-chicken-and-greek-salad/