This summer, I have been longing for a a light appetizer with hints of Mexican flavor and reflections of the latest farmers market gems. The yellow heirloom tomato and white corn called my name from the beach house kitchen counter; and soon enough, a “salsa” was born. Only five ingredients (including the always-necessary avocado) are required to make a festive, colorful dip that can be spooned onto toasted pita chips or enjoyed simply naked. You can even add some spring mix and call it a summer salad. Whatever you make of it, I hope you enjoy! —Cara Greenstein
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