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Fresh Vegetable Relish With Basil

By Abby Mandel | July 24, 2002

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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Black sesame tuiles with orange and honey

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.