Tomato Relish Recipe
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.
Servings: 4
Calories: 50kcal
Equipment
- Knife
- Cutting Board
- Mixing Bowl
- measuring cups / spoons
- Whisk
Ingredients
- 1 ½ cups cherry tomatoes diced
- 1 cup green onion sliced thin
- ½ cup fresh dill diced
- ½ tbsp minced garlic ~2 cloves
- 1 tbsp olive oil
- ½ tbsp red wine vinegar
- ½ tsp sea salt
- ½ 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.
Video
Notes
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.
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 sauteed in hot oiled pan until internal temperature reaches 145°F
Nutrition
Serving: 1serving | Calories: 50kcal | Carbohydrates: 4g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 298mg | Potassium: 215mg | Fiber: 1g | Sugar: 2g