Cucumber and Tomato Relish

1. 1
   prep · ~5 min

   Prep the cucumber.

   1.Wash and dry the cucumbers.

   2.Trim off the ends and dice into small, even cubes (no need to peel if using thin-skinned cucumbers).

   3.If the cucumbers are very seedy, scoop out the seeds with a spoon before dicing.
2. 2
   prep · ~5 min

   Prep the tomatoes and onion.

   1.Wash the tomatoes, cut in half, and gently squeeze out the seeds and watery pulp.

   2.Dice the seeded tomato flesh into small cubes matching the cucumber.

   3.Peel and finely dice the red onion.

   TIPSeeding the tomatoes keeps the relish from becoming watery as it sits.
3. 3
   mix · ~1 min

   Toss the vegetables.

   In a medium bowl, combine the diced cucumber, tomato, red onion, and chopped cilantro. Toss gently with your hands or two spoons to distribute the ingredients evenly.

4. 4
   mix · ~1 min

   Dress and season the relish.

   1.Drizzle the lemon juice and olive oil over the vegetables.

   2.Sprinkle with the salt and black pepper.

   3.Toss everything together until well coated.

   TIPLet the relish sit for 5 minutes after dressing. The salt draws out a little juice from the tomatoes and cucumber, creating a light, natural dressing.
5. 5
   rest · ~10 min

   Let the flavors meld.

   Set the bowl aside at room temperature for 5 to 10 minutes before serving. This brief rest brings the flavors together without making the vegetables soggy.

   TIPFor the best texture, serve within 30 minutes of making. It will still taste great later but the cucumbers lose a little crunch.

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