Heirloom tomato and mint salsa

As far as salsas go, this one is pretty basic. 1 cucumber, diced; 3 heirloom tomatoes, diced; 1/2 red onion, finely chopped; juice of half a lime; pinch of salt and freshly ground pepper; 4 tablespoons olive oil; handful of chopped flat-leaf parsley and mint. Toss to combine. Can be made up to an hour prior to service.

Fried eggs, sunnyside-up, with heirloom tomato and mint salsa, served over crispy sourdough toast

This is one of my favorite ways to eat breakfast. It’s also relatively quick. This took about 20 minutes from start to finish (including making the salsa). Can’t beat that. I haven’t included a recipe because it’s so elemental that almost anyone can make it.

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20 Sep This entry was published on September 20, 2009 at 1:02 pm. It’s filed under food, general, summer, vegetarian and tagged breakfast, cooking, eggs, food photography, heirloom tomatoes, quick and easy, salsa, slow food, vegetarian. Bookmark the permalink. Follow any comments here with the RSS feed for this post.