Lemon Cucumber Salsa

Generally, you see salsa made with cilantro and lime.  With this salsa, I wanted to try something a little different.  Instead of bringing out the traditional flavors of salsa, I decided to go a different route.  This salsa is made with some great Mediterranean flavors: lemon, basil, oregano, a dash of mint, and more.  I hate to admit, but some of the spices in this salsa weren't fresh.  I had to go dry on some of them, because that's all I had.  If you happen to have all the fresh herbs that are listed, be sure to add to taste.  Dried herbs are usually a lot stronger than fresh - so watch your measurements and adjust where necessary.

What You'll Need:
2 large cucumbers, skin-on, diced
3 medium tomatoes, diced
3 halves of bell peppers - one red, one orange, one yellow; diced
1 green chile pepper, diced
1 heaping tablespoon minced garlic
2 large lemons
1/4-cup extra virgin olive oil
3 tbsp. apple cider vinegar
1 tsp. dried oregano
1 tsp. dried basil
1 tsp. dried mint
1 tbsp. fresh flat-leaf parsley
Salt and Fresh Cracked Pepper

1.  In a large bowl, mix the first five ingredients until incorporated.

2.  Zest both lemons, and juice one.  Add the zest, lemon juice, olive oil, vinegar, and the dried herbs.

3.  Chop your parsley finely (I hate chomping down on a big "leaf") and add it to the bowl.  Add salt and pepper to taste, and mix well.

4.  Let your salsa "marinate" overnight in the refrigerator.  It is ready-to-eat when you complete step 3, but letting all the flavors come together does it a lot more justice!

Enjoy on tortilla chips, in a quesadilla, over fish tacos, on chicken dishes and much more!