Some of the best recipes are the ones shared between friends, and this one is a true gem from my dear friend, Cheryl Castle. I first tried this incredibly refreshing salsa at her home, where she served it alongside a creamy Hummus Spread with warm pita bread. The combination was absolutely divine! Cheryl’s secret is to serve it just after it’s had a short time to chill, allowing all those bright, fresh flavors to meld together perfectly without losing their crispness. It’s a simple, vibrant dish that tastes like summer in a bowl.
Ingredients
• ¼ cup / 60 ml freshly squeezed lemon juice
• 2 tbsp / 30 ml olive oil
• ½ tsp / 2.5 g salt
• ¼ tsp / 0.5 g freshly ground black pepper
• 2 cloves garlic, minced
• 4 cups / 800 g seeded, chopped tomatoes
• 2 cups / 300 g seeded, chopped cucumber
• ⅓ cup / 20 g loosely packed thinly sliced green onion tops
• ¼ cup / 15 g loosely packed chopped fresh parsley
• 1 tbsp / 4 g chopped fresh cilantro
• Tortilla chips, for serving
Instructions
1. In a medium bowl, whisk together the freshly squeezed lemon juice, olive oil, salt, and freshly ground black pepper to create the dressing.
2. Add the minced garlic, chopped tomatoes, chopped cucumber, green onion tops, fresh parsley, and cilantro to the bowl.
3. Gently toss all the together until everything is well combined and coated in the dressing.
4. Cover the bowl and chill in the refrigerator for at least 20 minutes to allow the flavors to meld.
5. Serve chilled with your favorite tortilla chips.
Nutritional Information
• Servings: 6-8
• Calories: Approximately 70 kcal per serving
• Fat: 4g
• Carbohydrates: 8g
• Protein: 1g
• Fiber: 2g
• This salsa is an excellent source of Vitamin C and antioxidants.
Pro Tips
• For the best texture, use firm, ripe tomatoes like Roma or vine-ripened varieties. English or Persian cucumbers are ideal as they have fewer seeds and thinner skin.
• For a spicy kick, add one finely minced jalapeño (seeds removed for less heat) or a pinch of red pepper flakes along with the other vegetables.
• Transform this salsa into a light lunch by adding a can of rinsed chickpeas or black beans. It’s also a fantastic fresh topping for grilled tofu or veggie burgers.
• While best enjoyed the day it’s made, leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Note that the vegetables will release more water and soften over time.
FAQ
Q: How can I add more protein to this salsa
A: To make this a more substantial and protein-rich dish, simply stir in a can of rinsed and drained chickpeas or black beans. This transforms the salsa into a hearty salad or a filling for vegetarian wraps.
Q: What vegetarian meals can I make with this salsa
A: This salsa is incredibly versatile. Beyond serving it as a dip, use it as a fresh topping for grilled tofu, veggie burgers, or baked potatoes. You can also mix it with quinoa or couscous for a quick and refreshing vegetarian salad.
Q: Can I make this salsa without cilantro
A: Absolutely. If you’re not a fan of cilantro, you can simply omit it or substitute it with extra fresh parsley. For a different flavor profile, a small amount of fresh dill or mint would also work well.
Q: How long does this fresh vegetarian salsa last
A: For the best crisp texture and vibrant flavor, this salsa is best enjoyed the day it’s made. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. Be aware that the vegetables will soften and release more liquid over time.
