SUMMER SALSA with Jules taylor wines

Jules Taylor_.jpg
Jules Taylor_-2.jpg
Jules Taylor_-5.jpg
Jules Taylor_-4.jpg

This post is in collaboration with Jules Taylor wines.

Click on the logo below to shop the wine online


This is one of those super easy recipes to have up your sleeve for summer. It goes with all kinds of BBQ meats, you add it as a salsa to your next taco night, or simply serve it with corn chips for the ultimate snack. Add a glass of Jules Taylor’s “The Jules” Rosé in there and you have a match made in heaven! The watermelon in this recipe is delicious with the flavours in Jules’ Rosé and I love how pretty the colours look together!


This is actually my Mum’s salsa recipe, and when she makes it, she uses fresh summer peaches (in place of the watermelon), and I've also made it in the cooler months with persimmons which are super yummy. Pineapple is also great here too, especially if you are serving it with pulled pork tacos. Some other adaptations, if using watermelon you might like to add some feta and mint in there too, when fresh corn is out of season you can replace this with canned whole kernel corn, and my Mum also adds a can of rinsed and drained black beans to her salsa.  It really is such a flexible recipe, but the things that really bring all the ingredients together is the fresh lime and fresh chilli - so those are definitely keepers!


2 x cobs of fresh corn - peeled (or a can of whole kernel corn, rinsed and drained) 

1/2 small watermelon - peeled, deseeded and diced 

10 cherry tomatoes diced 

1 avocado, peeled and diced 

1/2 cucumber, deseeded and diced

Fresh herbs - flat-leaf parsley, coriander or chives - chopped 

1/2 red onion, finely diced 

1-2 fresh limes 

Salt and pepper 


Bring a large pot of water on to boil. Once boiling, salt well and add the peeled fresh corn and cook for around 4 minutes or until the corn is bright in colour. Remove and rinse under cold water to cool, then cut the corn from the cob and add to a large mixing bowl. Add the chopped watermelon, tomatoes, avocado, cucumber, hers and most of the diced red onion and chilli. (I like to not add all of the onion and chilli just yet until I taste). Season with lime juice, salt (flakey salt if you have it) and pepper and gently mix together. Taste and see if it needs more onion, chilli, lime or salt and pepper and adjust to taste. Then serve. 


NOTE: Because of the lime juice, this will keep if it is made a few houses if made ahead. But if you are making this ahead of time, you may want to add the avocado closer to when you are going to serve so it doesn't brown or mushy.