This Tomato Relish recipe is a little like pico de gallo meets tomato tapenade meets relish. It’s fresh and flavorful and perfect to serve on top of any grilled protein, with chips, on a sandwich or with a crostini.
About this Relish
One of my favorite things about late summer is all of the fresh produce available. The local farmers markets are booming with options, and I often struggle picking out what I want because everything looks so dang tasty!
This homemade relish recipe takes full advantage of ingredients at their peak. The juiciest fresh tomatoes are chopped and combined with thinly sliced green onion and plenty of fresh dill. It’s all tossed in a light red wine vinaigrette that brings the tangy flavors together nicely.
I love serving this fresh tomato relish on top of grilled fish or chicken, on a sandwich or falafel bowl, or just with some pita chips. It’s flavorful, easy to make, and so versatile.
Similar recipes I think you’ll love include this Peach Jalapeño Salsa (delicious on a hot dogs), this Mexican Corn Feta Dip (lovely on grilled chicken), or this Easy Mango Salsa (a favorite for fish tacos).
Recipe Ingredients
- Cherry tomatoes, diced (1 carton of cherry tomatoes) any kind will work though – If you plan to have leftovers, I suggest cherry tomatoes as opposed to let’s say beef steak tomatoes because they have less water and the relish won’t become as soggy.
- Green Onion and Fresh Dill – Two extremely flavorful greens to brighten up the relish.
- Red Wine Vinegar – The acid is what makes it a relish. You can also use apple cider vinegar, white vinegar, or balsamic vinegar which will make it sweeter.
- Olive Oil – Use a good quality one. It really makes a difference!
- Sea Salt & Pepper – To taste.
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Make it more of a tapenade and add chopped olives. Chopped green peppers or red peppers are welcomed, too.
- Add strawberries or mango pieces to make a tomato chutney variation.
- Add feta cheese to the mixture for what could be considered a greek salsa.
- Use any and all fresh herbs. Basil and/or parsley would be super tasty. It’s a perfect way to use up whatever you have on hand!
- Want it spicy? Add fresh chopped jalapeño or chilli flakes to the mix.
How to Make This Recipe
1. First in a large bowl whisk together olive oil, red wine vinegar, and salt + pepper.
2. Add chopped tomatoes, green onions (I like to cut these very angled/long – they’re a great texture), dill, and minced garlic to the bowl.
3. Stir together until the tomato mixture is well coated in the dressing.
4. Serve with a meal of choice. It’s delicious with cooked rice, micro greens, and summer white fish.
Looking to prepare the white fish too? I used a frozen Mahi Mahi. Thaw according to bag instructions, season with salt, pepper, and dill weed, then sautéed in hot oiled pan until internal temperature reaches 145°F.
Recipe FAQs
Store your homemade tomato relish in the refrigerator for up to 3 days. The longer it sits, the more the fresh vegetables will marinate in the vinegar dressing. If you use tomatoes with a higher water content (like beefsteak, green tomatoes or heirloom), however, there may be excess moisture and your relish will become soggy. If you plan to store for a while, opt for cherry or grape tomatoes.
This is fabulous on top of a grilled protein like chicken, fish or tofu. On mahi mahi (as pictured is my favorite). It’s also a delicious garnish to a mediterranean bowl or other buddha bowl of sorts. Add it to sandwich with cold meats. You can also add it in with some arugula for a simple yet delicious salad. Also don’t be afraid to just scoop it with a crostini or pita bread.
I did not! I don’t find it necessary, especially if you dice the tomatoes small. Some people prefer the smoother texture, and if that’s you blanch the tomatoes for 2 minutes in boiling water, then transfer to an ice cold water bath and when they’re cool enough to touch the skin should peel right.
More Recipes You’ll Love
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Tomato Relish Recipe
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- measuring cups / spoons
- Whisk
Ingredients
- 1 ½ cups cherry tomatoes, diced
- 1 cup green onion, sliced thin
- 1/2 cup fresh dill, diced
- 1/2 tbsp minced garlic, ~2 cloves
- 1 tbsp olive oil
- 1/2 tbsp red wine vinegar
- 1/2 tsp sea salt
- 1/2 tsp pepper
Instructions
- First in a large bowl whisk together olive oil, red wine vinegar, and salt + pepper.
- Add chopped tomatoes, green onions (I like to cut these very angled/long – they’re a great texture), dill, and minced garlic to the bowl.
- Stir together until the tomato mixture is well coated in the dressing.
- Serve with a meal of choice. It’s delicious with cooked rice, microgreens, and summer white fish.
Nutrition
Video
Notes
Looking for this in MyFitnessPal?
If you’re using MyFitnessPal, search ‘A Paige Of Positivity’ and find TOMATO RELISH calories and nutrition facts. Disclaimer: for most accurate macronutrients and caloric breakdown, it is recommended that you input each ingredient into your MyFitnessPal food diary.
I’d love to hear your thoughts in the comments below. It’s my passion to create dishes that can be shared with others. Tell me something you loved or just say hi!
So tasty on fish tacos!
This recipe is SO yummy and I love it with white wish in the summer!