Persimmon Salsa
Servings
4 Servings
Ingredients
- 4 small persimmon diced (about 1 ½ cups)
- 1 small red onion thinly sliced
- 20 cherry tomatoes halved
- 1 lemon juiced
- ¼ cup extra virgin olive oil divided, such as Colavita
- 2 tablespoons torn basil leaves or 2 teaspoons dried
- 2 tablespoons torn mint leaves optional
- 1 tablespoon honey
- 1/2 teaspoons kosher salt divided
Instructions
- In a medium bowl, combine persimmon, red onions, tomatoes, lemon juice, 2 tablespoons olive oil, basil, mint, honey, and ½ teaspoon salt and stir well.
- Photo courtesy of Maryline.