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 you are done! Keep in mind the longer it’s there the better it will be.