Fresh cherry tomato salsa
This 6-ingredient recipe is a vibrant, flavorful way to jazz up grilled chicken or fish. Or scoop it up with baked chips and fresh vegetables. It's a bigger version of pico de gallo - almost a salad and salsa rolled into one. You can make it ahead to add to a Mexican fiesta or game day buffet, or top a rice, grain, or bean bowl with it. A crumble of salty, tangy feta or goat cheese could make it a great lunchbox salad, served with toasted pita bread points. Or, break it out at breakfast, when it's delicious on top of scrambled eggs or tucked into a cheese-free Mexican omelet. Add it to pasta. Layer it on flatbread. Roll it up in a wrap with hummus or another spread. Top a grilled flank steak... Sky's the limit!
2 cup(s), yellow and red, halved (or quartered if large)
4 medium, white and light green parts, thinly sliced
1 Tbsp, chopped (seeded)
2 Tbsp, chopped
Fresh lime juice
- In a medium bowl, combine all ingredients; let stand for 30 minutes for flavors to blend. Yields about 1/2 cup per serving.