As much as I adore summer fruit, summer veggies make my heart melt too.
This salsa has been my mom's go-to summer party dish for as long as I can remember, from a cookbook by family friend Diane Worthington. It's a bit time-consuming (be prepared to make best friends with your knife if you're not already), but worth it in a meditative kind of way. This is the kind of dish that lets the veggies speak for themselves, and makes me so excited to move back to California next week. Light, fresh, and oh-so-summery!
This salsa could easily be served on its own as a salad, or as a topping for grilled chicken, fish, or steak. Use your imagination!
Side note: As always, I've left out the [abhorrent] cilantro. That green cilantro-looking stuff in the photo is Italian flat-leaf parsley. If you're a fan of cilantro, knock yourself out. Just don't try to serve me any!
Summer Veggie Salsa
Adapted from The California Cook by Diane Rossen Worthington
Serves a crowd
1 lb tomatoes (I used cherry heirloom), diced
1 medium red bell pepper, diced
1 medium yellow bell pepper, diced
1 medium orange bell pepper, diced
1/2 lg. carrot, peeled and diced
1/2 cup corn kernels (about 1 medium ear)
2 T finely chopped cilantro (optional)
2 T finely chopped Italian parsley
1 jalapeno pepper, seeded and finely chopped
2 T fresh lemon juice
1 t salt
1/4 t black pepper
1 medium avocado, peeled and cut into 1/2-inch pieces
Garnish: extra cilantro or parsley leaves
1. Combine all the ingredients except the avocado in a medium mixing bowl. Refrigerate for at least 1 hour (but no longer than 4 hours)
2. Just before serving, add the avocado and adjust seasoning if necessary. Garnish with cilantro or parsley leaves and serve with fresh tortilla chips.