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Category: Sauces and condiments

Fresh Vegetable Relish With Basil

Fresh Vegetable Relish With Basil
Los Angeles Times

By |

These condiment side dishes quickly and creatively dress up casual meals. They're great with cold cuts and grilled meat, poultry and fish. The serving is easy--just spoon them right onto your dinner plate. The dishes draw on the seasonal market ... Read more

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Total time: 15 minutes | Serves 4 to 6
Just ingredients Ingredient basics
  • 1 small English cucumber, peeled, cut into 1/2-inch dice (about 2 cups)
  • 1/2 pint cherry tomatoes, halved (about 1 cup)
  • 1/4 cup thinly sliced mild radishes
  • 3 tablespoons minced red onion
  • 3 tablespoons thinly sliced basil leaves
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt
  • Freshly ground pepper

Step 1Place the cucumber, tomatoes, radishes, onion and basil in a bowl. Combine the vinegar, oil, sugar, salt and pepper to taste in a small dish. Add to the vegetables. Use your hands to toss until well mixed. (This can be made several hours ahead and refrigerated. Before serving, toss well, drain off excess liquid and toss in basil leaves. Taste; adjust seasoning.)

Each of 6 servings:
38 calories; 202 mg. sodium; 0 cholesterol; 2 grams fat; 0 grams saturated fat; 4 grams carbohydrates; 1 gram protein; 0.87 gram fiber.

This recipe was featured with:

Sliced Mushroom Relish With Bacon and Chives

Beet and Carrot 'Slaw' With Honey and Cinnamon

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Fresh Vegetable Relish With Basil

By |

These condiment side dishes quickly and creatively dress up casual meals. They're great with cold cuts and grilled meat, poultry and fish. The serving is easy--just spoon them right onto your dinner plate.

The dishes draw on the seasonal market and produce bin, and that's what makes them so inviting. Be sure to choose ingredients of top quality. Explore your farmers market or produce aisle for the best of the season.

Take any of these to a summer potluck. The mushroom condiment dish is especially suited to grilled steaks and hamburgers. The carrot and beet slaw is a salad that I made long ago with James Beard; it's crunchy, refreshing and tasty. No cooking required, as beets are delicious raw. And for the vegetable relish, an array of cut-up vegetables--cucumber, tomatoes and radishes, tossed with a piquant dressing and fresh basil--can hold its own beside any summer salad.