Recipe: Cucumber Tomato Relish

We seem to have an abundance of cucumbers on the farm right now. I’ll snack on em raw all day, with such a high water content, eating cucumbers is almost as good as drinking water on these hot days. Like I said, normally I just snack on them or throw them in whatever kind of salad I’m making, but I think this recipe is a great cuke recipe and also uses a lot of other veggies in our csa share as well. I used it on top of green beans, but I believe it would also be delicious on top of other grilled meats or veggies. It’s a great combination of sweet, sour and crunchy. Enjoy!

From the cookbook Simply in Season


1 cucumber (diced)

1 lb tomatoes (diced)

1/2 cup sweet onion (thinly sliced)



1/4 cup oil

2 tablespoons apple cider vinegar or red wine vinegar

2 tablespoons sugar

1/2 teaspoon salt

1/4 teaspoon pepper

seasonings of choice: 1/8 teaspoon celery seed; 1/4 cup fresh parsley, 1/4 teaspoon dry mustard, 1 tablespoon fresh basil

Whisk together dressing ingredients until sugar is dissolved and begins to thicken. Pour over relish mixture. Will keep refrigerated for up to 3 days.



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