Chunky Tomato-Citrus Salsa

When you want something that pops against grilled fish or a seared steak, this fruit-forward salsa delivers. Ripe tomatoes get tossed with honeydew melon, pineapple, fresh cilantro, and a generous squeeze of lime.

No cooking required. Just chop, mix, and let it sit for fifteen minutes so the flavors mingle. The melon and pineapple bring a tropical sweetness that plays off the acidic tomato and tart lime in the best way.

Spoon it over grilled mahi-mahi, blackened salmon, or pork chops. It’s also killer scooped up with tortilla chips on a hot summer afternoon.

Kitchen Tips

• Use the ripest tomatoes you can find. Pale, mealy tomatoes will make the whole salsa taste flat.
• Dice everything roughly the same size so each spoonful gives you a little of everything.
• Let it rest the full 15 minutes at room temp. The salt pulls juices from the fruit and creates a natural dressing.