One of my most cherished childhood memories revolves around this vegetable salsa. In San Diego we are lucky enough to enjoy farmers markets year round. Growing up every Wednesday we would gather with friends, shop the local farmers market and then BBQ together for dinner. It was at these BBQs I discovered my love for grilled vegetables, the smell of burning sage and this salsa.
This recipe is so versatile. You can really use any vegetables you have on hand or that are in season. The salsa is amazing with fresh tortilla chips, over chicken, or simply by the spoonful. When there are leftovers, which is rare I’ll use it to make an omelet the next morning.
My go to vegetables for this salsa are:
- Zucchini both green and yellow
- bell pepper red, yellow and orange
- red onion
This recipe is very forgiving, there are no exact measurements and you can make it as big or as small as you like. The recipe below make enough for about 4 small servings.
Farmers Market Salsa
- 1 green zucchini
- 1 red bell pepper
- 1 Yellow bell pepper
- 2 Persian Cucumbers
- 1/2 red onion
- Balsamic vinegar approximately 1/4 cup
- 2-3 TBSP Olive Oil
- 1 TBSP lemon Juice
- salt + Pepper to taste
- Finely dice all of your vegetable
- season with salt, pepper
- pour over evoo, balsamic vinegar, lemon juice
- mix all together and chill for 20 minutes
- serve with a side of tortilla chips