Pico de Gallo

I have a confession.  Before this, I had never made my own fresh tomato salsa.  Can you believe it?  Me neither!  Oh man, I have been missing out!  It is so incredibly simple and I can't believe it has taken me so long.  Having farm fresh tomatoes, onion, and cilantro pack this with flavor.  There is absolutely no reason to ever buy pico de gallo from the store again.  Ever.  If you need some, just follow the instructions below and enjoy!

Ingredients

3 tomatoes, finely chopped

1 onion, finely chopped

3 garlic cloves, minced

1 large jalapeno pepper, seeded and diced (more if desired)

handful of fresh cilantro, chopped

1/2 a lime, juiced

1 Tbsp olive oil

salt to taste

Directions

1. Combine all ingredients into a bowl and stir to combine.
2. Let chill at least 1 hour before serving.

Fresh Sweet Corn and Tomato Salad

Nothing says summer quite like farm fresh corn.  It is one of those things we ONLY eat when it is locally available.  Even though you can get it year round in your neighborhood grocery store, I never do because store-bought corn is just not good!  Believe me, once you try local corn picked from the fields the same day, you will wonder how you ever ate anything else!

This salad is such a great side dish to a variety of meals.  It works great for a backyard BBQ, paired with a pasta, or even tacos!  Many corn salad recipes have you boil the corn cob first, but sweet corn is amazingly delicious raw off the cob.  Plus, it makes for easier prep!  The colors are vibrant and the taste is wonderful.  I hope you enjoy this salad all summer long - like I know I will!  :)

Ingredients
4 ears sweet corn, kernels removed
2 tomatoes, discard seeds and chop
1/2 red onion, chopped
1 red pepper, chopped
1 jalapeno, discard seeds and chop
1/4 C fresh cilantro, chopped
juice of 2 limes
4 oz crumbled feta
pepper

Directions

1. In a large bowl, combine corn, tomatoes, onion, red pepper, jalapeno, and cilantro.  Stir to combine.
2. Add lime juice.  Stir to combine.
3. Season with pepper to taste. 
4. Can be made up to this point a day in advance.  When ready to serve, add crumbled feta.  
5. Serve cold.

Adapted from Two Peas and Their Pod