Sliced-Tomato Salad With Dill Pickle Relish Vinaigrette

Tangy relish highlights peak-season summer tomatoes in this simple side dish.

Tomato Salad with Pickle Relish Vinaigrette
Photo: Caitlin Bensel
Hands On Time:
10 mins
Total Time:
10 mins

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.


  • ¼ cup olive oil

  • 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)

  • cup roughly torn mixed tender herbs (such as basil and dill)

  • flaky sea salt (optional)


  1. 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.

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