Sometimes I come up with a meal idea in my head (like here) and I just can’t let it go until I make it. Sometimes it involves a recipe, sometimes I just wing it. In the case of what feels like a late Spring in Charlotte (well, I also wasn’t home on weekends throughout April and May), I have been itching to make some sort of salsa-topped fish…and to get to the farmers market. I finally made my way there recently, excited to feel inspired by fresh produce so that I could, you guessed it, make some type of salsa.
The strawberries were shouting at me. “Just picked this morning,” the farmer said. Done. I’ll take a quart. “Come take a peek at these cherry tomatoes.” And were they gorgeous or what. All colors and sizes, I could just see how the brightness of yellow and green speckled tomatoes, would mix with strawberries and pop against a piece of white fish.
A rather large haul later, I emerged in my kitchen, invigorated by fresh produce and got to work, realizing, I was being guided by what I intuitively bought…one of my favorite “feelings,” that I have unfortunately experienced far and few between, recently. I’m hoping now that I have a bit of my travel schedule planned, I can fill in those special moments at home, with the ease and abundance of that summertime feeling.
Many of you asked about this dish and I hate to say it…this salsa doesn’t have measurements, per se, as it was done by taste, and let to sit and chill the entire afternoon—which is exactly what weekends are for. Play around with the quantities, with different flavors. Substitute mango. Try watermelon. Add fresh mint, or basil. The options are endless. Just like summer.
Strawberries, washed, hulled, and sliced thinly
Cherry tomatoes, sliced on a bias
Red onion, chopped
Cilantro, rougly chopped
Maldon Sea Salt
1 capful of Apple Cider Vinegar
Scant 1 tsp agave
Combine all ingredients in a bowl. Let flavors meld and sit for a minimum of a leisurely afternoon. Stir occasionally, if you can remember. Taste as you stir, adding to it, if need be. Use the salsa atop your favorite grilled fish or chicken.
Make ahead options:
Yes, absolutely. I had some leftover and added it to my salad the next day. It was not wilty.
- Here are some flavor hints that are popping up in my brain…maybe I’ll feature another soon:
- Mango + pineapple + tomato + red onion
- Mint + watermelon + red onion
- Basil + watermelon + cucumber + red onion
- Cilantro + blackberry + tomato
- Parsley + tomato + red onion + jalapeno (like, real salsa, ya dig?)