I’m on a strawberry kick this week! Tis the season! Everything is so colorful and fresh this time of year, it’s a joy to be eating! That’s why I made this strawberry tomato salsa.
When I was little, I vividly remember going to the farmer’s market with my parents. There was a small airport a few miles from where we lived. In a gravel parking lot nearby, local food growers would assemble on Sunday mornings. People would set up a tent behind their truck and sell whatever produce they had. My parents would buy tomatoes, melon if they looked good, ears of corn and bushels of bell peppers. My mom would take these peppers and roast them on the grill, peel them and serve them with lots of garlic and olive oil. She somehow found the perfect ratio between peppers, garlic and oil. I have to try to recreate that, although I don’t believe my kids would eat them now, perhaps when they are adults, they will learn to appreciate the flavors of this simple side dish. To this day, I love the smell of roasted peppers. It’s earthy and rustic. As a kid, the peppers were not my favorite. I ate them, but I preferred the tomatoes or the corn. Today, however, I look forward to when my mom serves these peppers. I appreciate the flavors, in fact I love them. Part of it could be nostalgia. These are tastes of my simple childhood summers, as well as tastes of my Greek heritage.
During the summer I try to buy food grown by local farmers. The market I frequent isn’t an outdoor market, but the produce is equally succulent and vibrant. My kids appreciate the freshness and that’s important to me. They value the fact that these foods have been grown locally and have been delivered by farmers in our area. I hope they have fond memories of the foods of summer. I know I do.
This salsa is my absolute favorite. I purchased fresh tomatoes and strawberries from the market. Because of the color, you don’t realize the tomatoes and strawberries are mixed together until you take a bite. Instead of spice, you get sweet. It’s glorious. It’s simple and perfect for summer.
- 6 T olive oil
- 2 T Balsamic vinegar
- ½ t salt
- 1 pint strawberries coarsely chopped
- ½ pints cherry tomatoes, chopped
- ½ cup cilantro
- Whisk together dressing ingredients in a large bowl. Add in strawberries and tomatoes stir so that dressing covers everything. Refrigerate for at least one hour.
Recipe adapted from Southern Living