It’s been a busy summer. And we’re not done yet! Although school starts soon (doin’ a happy dance right now) it still feels like summer in these parts and I’ve got a few more summer recipes to post. Here in the Northwest, we hang on to summer as long as we can.
For me summer is all about gardens, farms, farmer’s markets, pea patches, and anything that’ll give me fresh ingredients to create a great meal. But alas (big sigh), I do not have a green thumb. I hear you all gasping for air. I wish I had a green thumb. My peppers pooped out, my lettuce greens and strawberries were eaten by the bunnies and I think I probably planted my squash in the wrong location.
But I can grow a bumper crop of herbs. That’s my specialty. Yesiree I grow the prettiest mint, the prettiest oregano and the prettiest thyme, rosemary, chives and parsley. I’m so proud of my herb garden. It’s beautiful and I feel like Farmer Karista when I look out my window at my beautiful box of herbs.
To celebrate my bumper crop of herbs I created this tasty little salsa. Sweet, tangy and full of fresh herbs and capers, the salsa made a beautiful and delicious plate for my pan seared scallops. I love it when enticing and mouth-watering flavors come together to make a surprisingly decadent dish. Ah… it’s summertime and the livin’ is easy.
Cherry Tomato, Green Olive and Fresh Herb Salsa with Pan Seared Scallops
2 cups cherry tomatoes, halved or quarterd
1 cup green olives, coarsely chopped
1/4 cup capers, rinsed and coarsely chopped
1/4 cup chopped fresh Oregano and Italian parsley
Drizzle of Olive oil (this is the perfect time to pull out the good stuff!)
Squeeze of lemon
Sea salt and Fresh ground black pepper
Gently toss together the tomatoes, olives, fresh herbs, capers, squeeze of lemon and drizzle of olive oil. Season to taste with salt and fresh ground black pepper.
Serve with pan seared scallops, grilled halibut or chicken. Yum!