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September Salad/Salsa

By Nancy Eisman
Image of September Salad/Salsa
September harkens the end of summer and often the last hurrah of some of our favorite foods. Ripe, juicy heirloom tomatoes, garden fresh corn on the cob, New Mexico’s Hatch peppers, and varietal melons* are seasonal standouts that will soon be a fond memory.

These ingredients combine beautifully in a fresh medley that can be chunky (on a bed of greens) like a salad or diced (with chips) like pico de gallo salsa. Just add fresh red onion, fragrant mint and cilantro, and you’ve got a dish that represents the best of Mother Nature’s seasonal bounty. Don’t forget to add some Hatch Pecans for extra crunch and a bit of heat.

Mix and match your favorite heirloom tomato and melon varieties to make this recipe just perfect for you.

September Salad/Salsa

1½ cups heirloom tomatoes, diced or cubed
1½ cups grilled corn off the cob
1½ cups roasted Hatch peppers, diced or cubed
1½ cups melon, diced or cubed
¾ cup red onion, diced or cubed
¾ cup Hatch pecans
½ cup fresh mint, chopped
½ cup fresh cilantro, chopped
⅓ cup extra virgin olive oil
⅓ cup seasoned rice vinegar
Salt and fresh ground black pepper to taste
Chopped greens if making a salad (optional)
Tortilla chips if making salsa (optional)
Image of ingredients in mixing bowls
Combine the tomatoes, corn, Hatch peppers, melon, onion, pecans, mint, and cilantro.
Image of Oil and Vinegar being added to salad/salsa
Drizzle with oil and vinegar, and season to taste with salt and fresh ground black pepper.

Serve on chopped greens as a salad or alongside chips as a salsa.

*Galia, Honey Bliss, Asaki, Persian, Golden Honeydew, Tuscan Cantaloupe, Organic Honeydew, Sharlyn, Gaya
Image of September Salad/Salsa
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