Tomato-Cucumber Relish
Submitted by attitudedance
A crisp, no-cook relish of diced cucumber, Roma tomatoes, pimientos, and scallions dressed with warm honey and apple cider vinegar. Ten minutes from cutting board to table.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
10 minSometimes the simplest things hit the hardest.
Diced cucumber, Roma tomatoes, jarred pimientos, scallions, and fresh parsley get tossed together, then dressed with a quick warm drizzle of honey and apple cider vinegar that melts into every nook and cranny.
That’s it. Ten minutes. No cooking. Just crisp, bright, tangy goodness.
Pile it on grilled chicken, spoon it over fish tacos, or just eat it straight from the bowl with a fork. Nobody’s judging.
Pro Tips
- Warm the honey-vinegar mixture just enough to dissolve the honey. Twenty seconds in the microwave does the trick.
- Seed the cucumber and tomatoes so the relish stays crisp and doesn’t get watery.
- Make it ahead and let it sit in the fridge for an hour. The flavors get even better as they mingle.
- Add a pinch of red pepper flakes or a diced jalapeno if you want some heat.
Ingredients
Directions
In a small bowl, combine the cucumbers, tomatoes, pimientos, scallions and parsley.
In a microwavable cup, mix the vinegar and honey.
Microwave on HIGH for 20 seconds.
Pour over vegetables.
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