2 large ripe peaches, diced medium (about 2 cups) 2 ripe medium tomatoes, diced medium (about 1 cup) 1/2 large red onion, diced small (about 1 cup) 3 tbsp finely chopped fresh Italian flat-leaf parsley 1 jalapeño pepper, seeds and white pith removed, finely chopped (optional) 2 tbsp freshly squeezed lemon juice (1 lemon) 2 tbsp extra virgin olive oil 1/4 tsp sea salt, plus more to taste 1/4 tsp freshly ground black pepper
Makes 3 1/2 cups of salsa.
In a medium mixing bowl, gently stir together all the ingredients.
Taste and adjust seasonings if necessary. You can make this salsa a few hours ahead, cover, and refrigerate to allow all the flavors to come together.
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