I recently discovered a recipe in our local newspaper that I just had to try. I love wild salmon and all things briny, so this was a win-win. If you like Greek salad, you will LOVE this! I think the salsa would be good on grilled chicken or even as a dip with your favorite chip. It’s simple to make and is especially good with fresh summer veggies. Our cherry toms are growing like crazy now and cukes are in season which made this little salsa even better!
Greek Salad Salsa
1/4 cup chopped red onion
1 cup halved cherry tomatoes
kosher salt
1 cup finely chopped seeded cucumber
1 teaspoon finely grated lemon zest
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
1/4 cup finely chopped pepperoncini
1/2 cup crumbled feta cheese
1/2 cup pitted kalamata olives
Place red onion in a small bowl; cover with ice water and soak for 15 minutes, then drain and pat dry.
Spread cherry tomato halves, cut sides up, on paper towels. Sprinkle lightly with salt and let them rest for 15 minutes. Pat them dry with paper towels and cut them into pieces the size of the cucumber.
Whisk together 1/4 teaspoon salt, the lemon zest, and juice in a medium bowl until the salt has dissolved, then whisk in olive oil. Add onion, tomato, cucumber, pepperoncini, feta, and olives to the bowl and toss until well incorporated.
Serve over fish, grilled chicken, flank steak.
Yum-that recipe has my name all over it! I love how it can go with any protein – Thanks for sharing 🙂