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CUCUMBER TOMATO RELISH

From: Simply in Season
by Mary Beth Lind, Cathleen Hockman-Wert

"We  regularly had this relish (we called it goulash) with green beans when  I was a kid," says contributor Karin Shank. "It is a wonderful combination of sweet, sour and crunchy!" This colorful relish is also delicious with grilled meats.
Serves 6



• 1 cucumber  or 2 small zucchini (diced)
• 1 pound / 500 g tomatoes (peeled and diced)
• 1/2 cup / 125 ml sweet onion (thinly sliced)
Combine in a medium bowl. Add dressing of choice, starting with half and adding more to taste.


DRESSING 1:
• 1/4 cup / 60 ml oil
• 2 tablespoons apple cider vinegar or red wine vinegar
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• seasoning of choice: 1/8 teaspoon celery seed; 1/4 cup / 60 ml fresh parsley (chopped); 1 tablespoon fresh oregano (chopped) and 1/4 teaspoon dry mustard; or 1 tablespoon fresh basil (chopped)
Whisk together until sugar is dissolved and dressing begins to thicken. Salad will keep, refrigerated, up to 3 days.


DRESSING 2:
• 1/2 cup / 125 ml sour cream
• 2 tablespoons fresh parsley (chopped)
• 2 tablespoons fresh dill (chopped)
• 2 tablespoons cider vinegar
• 1 tablespoon milk
• 1/2 teaspoon salt
• 1/4 teaspoon prepared mustard
• 1/4 teaspoon pepper
Stir together and combine with vegetables. Chill 1 hour. Salad will get watery with time.


Karin Shank Raleigh, North Carolina; Karen Byler, Montrose, Colorado; Gretghen And Marlys Weaver, Goshen, Indiana

 

 

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