Brighten up your plate with this Cucumber Tomato Relish—a simple, stunning mix of cherry tomatoes, cucumber, corn, and parsley that’s as pretty as it is delicious. Light and colorful, it’s the perfect sidekick for burgers, sandwiches, or anything hot off the grill. Packed with garden-fresh goodies—crisp cucumber, juicy cherry tomatoes, flat-leaf parsley, chives, dill weed, a splash of my Basil Flower Vinegar, and sweet corn kernels—it’s a tasty way to showcase summer’s bounty. Fresh, fast, and full of flavor!
Cucumber Tomato Relish Recipe
Cucumber Tomato Relish
Equipment
- glass bowl
- perforated spoon
Ingredients
- ¼ cup garden fresh cucumber – peeled, sliced to ¼ inch then quartered
- ¼ cup garden fresh cherry tomatoes – halved
- 2 tbsp corn kernels – frozen
- 1 tbsp fresh flat leaf parsley – coarsely chopped
- 1 tsp fresh chives – finely chopped
- 1 tsp fresh dill weed – chopped
- 1 tsp kosher salt
- 1 tbsp Basil Flower Vinegar
Instructions
- In a glass bowl, toss together all of the ingredients.
- Chill for 5 minutes, or until ready to serve.
PRIVATE NOTES
Nutrition
More Information
Cucumber Choices: Skin Deep
Cucumbers bring the crunch to this relish, and variety matters. Thin-skinned types, like English cucumbers, are a win—no peeling needed, just slice or stripe them for that crisp, mild bite. Their delicate skin blends right in. Thicker-skinned varieties, like standard American slicing cukes, need a quick peel to ditch the tough, waxy layer—otherwise, they’ll clash with the relish’s light vibe. Pick what’s fresh and suits your prep style; either way, you’ll get that cool, refreshing snap.
Tomato Talk: Colorful and Tasty
Cherry tomatoes steal the show here, and going colorful takes it up a notch. Heirloom varieties like Alice’s Dream (golden and juicy), Black Strawberry (dark and sweet), Sunrise Bumblebee (striped and tangy), Lemon Boy (bright yellow and mellow), or Early Girl (classic red and reliable) add a rainbow of hues and flavors. These gems boost visual pop—think a painter’s palette on your plate—while mixing up the taste and texture, from tart to sweet to firm. Halve them for easy eating and maximum eye candy.
Basil Flower Vinegar: A Purple Punch
My Basil Flower Vinegar is the secret weapon in this relish. Made by steeping purple basil flowers in white vinegar, it transforms into a striking pinkish-purple elixir with a bold basil kick—both in flavor and aroma. It’s a subtle but stunning twist that lifts the whole dish. Bonus move: defang thinly sliced red onions by soaking them in this vinegar for 30 minutes before tossing them in. It tames their bite, adds a pickled zing, and stains them a gorgeous hue—perfect for a little extra flair.
Fresh Herb Boost: Oregano and Beyond
This relish is simple but begs for a herbaceous upgrade. Fresh oregano—chopped fine—brings a warm, peppery depth that plays off the dill and parsley beautifully. Don’t stop there: a sprinkle of thyme or a few torn basil leaves can dial up the garden-fresh vibe even more. These herbs weave into the cucumber, tomato, and corn combo, making each bite brighter and more complex. Go with what’s growing or what you love—it’s hard to go wrong.
Why It Works
This relish shines because it’s light yet loaded—crisp cukes, juicy tomatoes, sweet corn, and that tangy vinegar tie together with parsley, chives, and dill for a flavor that’s clean and summery. The colorful tomatoes and pink-tinged onions make it a looker, while the fresh herbs keep it lively. It’s a garden haul’s best friend, turning humble veggies into a standout side for burgers, grilled meats, or even a solo snack. Simple, yes—but never boring!
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