One of my highlights of summer is the availability of fresh, local produce. Between our CSA and local farmer’s market, we’ve had an abundance of seasonal fruits and veggies. This week, I’m sharing some of the things I’ve been cooking up as part of #FarmersMarketWeek.

My first recipe is a quick, no-cook salsa. Instead of tomatoes, the base of this is watermelon – making a perfect summery salsa with a touch of sweetness.

Jump to:

• Ingredients
• Directions
• More Farmer’s Market Week Recipes
• Recipe

Ingredients

• 3 cups watermelon, diced small
• 1/2 orange pepper, diced small
• 1/2 green pepper, diced small
• 1/4 red onion, diced small
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• 2 Tablespoons lime juice

I love that I can grab everything for this at our farm stand. The orange and green peppers add color – but feel free to swap them out for any other colors. Want a little more spice? Add in a finely diced jalapeno.

Directions

• In a bowl, toss together the watermelon, peppers, and onion.
• Sprinkle the cumin and paprika over, then drizzle with lime juice. Stir to combine.
• Refrigerate until ready to serve.

I think this is best served the same day. I make it a few hours in advance at most – after that I feel like the watermelon doesn’t hold up as well! Because I don’t love leftovers of this, I keep my batches small. If you’re making this for a party, double or triple the recipe.

We serve this with tortilla chips, or as a salad alongside grilled chicken.

More Farmer’s Market Goodies

All this week, I’ll be linking up with some friends to share lots of farm-fresh goodies! Here’s how we’re all starting our week:

Monday’s Farmers Market Week Recipes

Air Fryer Kale Chips by Blogghetti

Blueberry Peach Coffee Cake by Making Miracles

Brown Butter Peach Scones by The Spiffy Cookie

Corn and Tomato Salad by A Kitchen Hoor’s Adventures

Fresh Peach French Toast Casserole by Our Sutton Place

Grandma’s Banana Cake by Family Around the Table

Grilled Double Cherry Naan Bread Dessert by The Freshman Cook

Grilled Zucchini Pesto Pizza by Jolene’s Recipe Journal

Kohlrabi and Radish Slaw by Savory Moments

Mexican Street Corn Salad by Books n’ Cooks

Parmesan Roasted Spaghetti Squash by Intelligent Domestications

Peach and Strawberry Salad by A Day in the Life on the Farm

Peach Upside Down Cake by Red Cottage Chronicles

Shrimp Salad with Bibb Lettuce, Tomatoes, and Peas by Karen’s Kitchen Stories

Skillet Lemon Parmesan Chicken with Zucchini and Squash by Hezzi-D’s Books and Cooks

Tart Apple Galette with Cinnamon Crumble by Cheese Curd In Paradise

Watermelon Salsa by Kate’s Recipe Box

Zucchini and Tomato Tian by Palatable Pastime

Recipe

Watermelon Salsa

Yield: 4 Servings

Prep Time: 15 minutes

Total Time: 15 minutes

This salsa shows off summer's finest.

Print

Ingredients

• 3 cups watermelon, diced small
• 1/2 orange pepper, diced small
• 1/2 green pepper, diced small
• 1/4 red onion, diced small
• 1 teaspoon cumin
• 1/4 teaspoon paprika
• 2 Tablespoons lime juice

Instructions

1. In a bowl, toss together the watermelon, peppers, and onion.
2. Sprinkle the cumin and paprika over, then drizzle with lime juice. Stir to combine.
3. Refrigerate until ready to serve.

Notes

I think this is best served the same day so I like to keep my batches small. If making for a party, double or triple the recipe.