This week I decided to go ahead and spend the $$ for heirloom tomatoes. I found a veggie stand not that far from my house a couple of weeks ago and bought my heirlooms from them. And surprisingly not as expensive as I thought.
This is a refreshing recipe. It's delicious. The brine from the dill pickle relish really makes the dish. It's just dill enough without being too dill.
I served this along Steak Fingers that you can find the recipe for here.
Sliced-Tomato Salad with Dill Pickle Relish Vinaigrette
Recipe from Real Simple
Serves 4
- ¼ c olive oil
- ⅓ c dill pickle relish
- 1 T fresh lemon juice (from 1 lemon)
- 1 tsp honey
- ½ tsp smoked paprika
- ¼ tsp kosher salt
- ¼ tsp black pepper
- 1 ½ pounds heirloom tomatoes, cored and sliced (about 2 large)
- 1 c thinly sliced English cucumber
- ⅓ c roughly torn mixed tender herbs (such as basil and dill)
- flaky sea salt (optional)
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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