Lemon Cucumber Salsa
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!