Chunky Greek Salsa
Our garden is in full swing. We have cucumbers coming out of our ears and the tomatoes are right around the corner from being an all-out tomato brigade. I am certainly enjoying the situation, however, as I get to make one of my top favorite summer dishes.
I call it a ‘Greek Salsa’ because that is how I eat it – like a sauce on top of or mixed into just about everything. On top of a salad, mixed with some cous cous, as a side dish with kabobs, or just plain with pita. It’s super versatile and wonderfully healthy. What’s not to love?
The best part of this ‘salsa’ is that it marinates in it’s own juices and gets better and better as it sits. I usually make a big batch and eat on it for 3-4 days during the week, having it a different way each day. It’s the perfect summer solution to lunch (and an overflowing garden).
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