Pico de Gallo.
Finely chop up 3 good sized, ripe, farm fresh tomatoes, 2 jalapenos, a small onion (purple is pretty), and a small handful of cilantro. Dress with the juice of a lime and about a teaspoon of salt. Also, sprinkle in just a pinch of chili powder. Allow to sit in the fridge for at least an hour before you devour with a family sized bag of little bowl shaped tortilla chips.
I served it up with cheese quesadillas and refried beans. Quick, yummy, and limited extra heating of the kitchen. How could you go wrong?