A bright, refreshing summer salad with a crunch from fresh radishes.
Peach Radish Salsa
- 3 ripe peaches, pitted and diced into 1/2-inch pieces
- 1/2 small red onion, diced fine
- 1/2 cup sliced red or pink radishes
- 1/2 mild green chili
- 2 tablespoons olive oil
- 1 teaspoon minced cilantro and basil leaves
- salt and pepper
Fold all the salsa ingredients together in a bowl and let mellow at room temperature for an hour or so. Try not to refrigerate the salsa - this causes the fruit to juice too much.
Sparks in the Kitchen, Katy Sparks with Andrea Strong, 2006