30 days, 30 dinners - Meal #17 Cumber and tomato relish with toast points

A few years ago, our friend Jeffri-Lynn introduced us to a fabulous fish/bread topper. It is fabulous on a white fish, but we think it is amazing on on toast points. It is one of our faves for summer patio dining and pre-NYC trips - yes, it's a tradition.

Cumber and tomato relish with toast points

Peel and de-seed an English cucumber (Yes, you can use regular cucumbers, but English ones produce less water. How do you de-seed? Slice the cucumber in half, lengthwise, and drag a spoon down the cucumber, pulling on the seeds.)

Dice the cucumber into small pieces.

Dice a tomato(s) (You should have a 1 to 3 ratio of tomato to cucumber.)

Drain a whole jar of capers, reserving the liquid.

Mix cucumbers, tomatoes and capers in a bowl. Sprinkle with salt and pepper.

Add one minced garlic clove and 2-3 tablespoons of Zesty Italian dressing.

Stir well. Cover and refrigerate for a minimum of 30 minutes.

Serve over toast points.

ENJOY!