I have to admit, I have a thing about salsa, pico, dips, spreads….. You get the point.
Have I mentioned that I’m an appetizer whore?
Why yes, I think I have.
There’s something about the anticipation of a meal… the lingering, the sipping of wine, and of course having an appetizer. I tend to like to drag things out as far as food is concerned. Just ask my husband – there are times (usually when he’s hungry) when the sweet man asks me kindly if I would “please keep the dinner preparation/cooking under 3 hours”.
Doesn’t he understand how much joy I get from all this work I do in the kitchen? I think he does understand it by now, but he definitely doesn’t share the same joy.
So many times when I am making something, feeling all creative, I’m deep down worried that this is going to turn out to be….well, crap. But then it doesn’t!!
What a wonderful feeling.
This was one of those days. Love it.
This is a kind of like a salsa or pico de gallo, but also similar to what my dad called “Indian Salad”, which was really a Greek salad made of cucumber, tomatoes and feta. The possibilities for this is endless.
Shoepeg Corn Pico de Gallo
10 oz can shoepeg corn
1/2 cucumber, diced
1/2 white onion, diced
1/2 cup black olives, diced
1/2 cup grape tomatoes, quartered
4 oz Feta cheese, crumbled
1/4 cup red wine vinegar
1/2 cup olive oil
1 tbsp dried oregano
1 tsp seasoned salt
Combine corn through feta. Whisk together the vinegar through salt and pour it over the veggies. Stir to combine.
Refrigerate; and keep in mind the longer it’s there the better it will be.