Food Recipes Sliced-Tomato Salad With Dill Pickle Relish Vinaigrette Be the first to rate & review! Tangy relish highlights peak-season summer tomatoes in this simple side dish. By Liz Mervosh Liz Mervosh Elizabeth Mervosh is a product tester and recipe developer for the Meredith Food Studios in Birmingham, Alabama. Highlights: * Went to work at Meredith Food Studios in 2017 * It houses test kitchens for Southern Living, Real Simple, Food & Wine, People, and Health * Went to culinary school at The Culinary Institute of America * Got her start working in restaurants Real Simple's Editorial Guidelines Published on July 14, 2021 Print Rate It Share Share Tweet Pin Email Photo: Caitlin Bensel Hands On Time: 10 mins Total Time: 10 mins Servings: 4 Don't let that jar of leftover relish from your summer barbecues languish in the fridge. Instead, try turning it into a tangy dressing to top thick slabs of heirloom tomatoes and crisp cucumbers. To fancy this salad up, add some dollops of burrata, torn mozzarella, or shavings of Parmesan. If you have the time, the dish benefits from marinating for an hour. Add the herbs right before serving. Pro tip: Some relishes contain more sugar than others, so before stirring the honey into your dressing, try a taste—it might be sweet enough already. Ingredients ¼ cup olive oil ⅓ cup dill pickle relish 1 tablespoon fresh lemon juice (from 1 lemon) 1 teaspoon honey ½ teaspoon smoked paprika ¼ teaspoon kosher salt ¼ teaspoon black pepper 1 ½ pounds heirloom tomatoes, cored and sliced (about 2 large) 1 cup thinly sliced English cucumber (from 1 [12-oz.] cucumber) ⅓ cup roughly torn mixed tender herbs (such as basil and dill) flaky sea salt (optional) Directions Whisk together olive oil, relish, lemon juice, honey, smoked paprika, salt, and pepper in a small bowl. Arrange tomato and cucumber slices on a platter. Drizzle vinaigrette over tomatoes and cucumbers; sprinkle with herbs and, if desired, sea salt. Rate it Print