Peach season is fairly short, running from late spring through summer. They are absolutely perfect right now! This peach salsa is an easy late-summer snack that can be made in minutes. Serve with tortilla chips or use as a topping for tacos, bowls, grilled chicken or fish.
Peeling the peaches is completely optional – I don’t peel them. If you have fresh cherry tomatoes on hand, they make a great addition! Simply quarter them and add them to the salsa. You’ll need about ½ cup.
Fresh Summer Peach Salsa
(Makes about 3 ½ cups)
3 ripe peaches, pitted and diced
½ red, yellow or orange bell pepper, diced
¼ cup diced red onion
¼ cup chopped fresh cilantro
½ to 1 serrano chile or jalapeño pepper, seeded, finely chopped
Finely grated zest and juice from 1 lime
¼ teaspoon sea salt
Tortilla chips for serving (optional)
Combine peaches, bell pepper, onion, cilantro, serrano chile, lime zest and juice in a medium bowl; stir well. Season with salt. Cover and refrigerate for 30 minutes before serving (this allows the flavors to meld together). Allow to sit at room temperature for 5 minutes before serving.
Zucchini is the quintessential vegetable of summer – and the quintessential vegetable for grilling. Its soft flesh readily takes on fire and smoke flavors, while its high water content keeps it moist during grilling.
The key to perfectly seasoned zucchini and yellow squash is a quick brine. A 45-minute soak in a saltwater solution produces the most incredibly well-seasoned summer squash (I was introduced to this method by America’s Test Kitchen).
This recipe is an easy and healthy side dish that makes excellent use of an abundance of zucchini and yellow squash and doesn’t require you to turn on the oven. Once grilled, the summer squash is drizzled with a zesty herb, lemon and garlic mixture.
Grilled Summer Squash with Lemon & Fresh Herbs
(Makes 6 servings)
4 cups water
½ cup kosher salt
3 medium yellow squash or zucchini, halved lengthwise
3 tablespoons extra virgin olive oil, divided use
2 tablespoons finely chopped fresh mint or basil leaves
2 tablespoons finely chopped fresh flat-leaf parsley
1 small clove garlic, finely chopped
½ teaspoon finely grated lemon zest plus 1 ½ tablespoons freshly squeezed lemon juice
¼ teaspoon red pepper flakes
Salt and freshly ground black pepper, to taste
Whisk together water and salt in a large bowl until salt is dissolved. Add squash and weigh down with a plate to keep submerged. Brine at room temperature for 45 minutes to 1 hour. Transfer to a paper towel-lined plate and pat dry. Discard brine.
Preheat the grill to high heat. Clean and oil the grate. Brush squash with 1 tablespoon of oil. Place squash, cut side down, on the grill and cook until well charred on the bottom and flesh just begins to soften. Flip the squash over and cook for a couple of minutes or until charred. Transfer to a serving plate.
Stir together the remaining 2 tablespoons of oil, mint, parsley, lemon zest, lemon juice, garlic and red pepper flakes in a small bowl; season with salt and black pepper. Spoon over grilled squash.
Savor the final few days of summer!
Chris Garboski managed the HQ test kitchen at Nestle and produced more than a thousand recipes in her 25 years with the company. Her proudest accomplishment has been raising triplets.
