This Tomato Relish recipe blends the bright freshness of pico de gallo with the savory depth of a tapenade and the tang of a classic relish. It’s fresh, vibrant, and versatile — great spooned over grilled proteins, served with chips, added to sandwiches, or piled onto crostini.
About this Relish
Late summer is my favorite time for fresh produce. Farmers markets overflow with ripe tomatoes and herbs, and this relish makes the most of them. Juicy tomatoes are combined with thinly sliced green onions and plenty of fresh dill, then dressed with a simple red wine vinaigrette to pull the flavors together.
The result is a fresh, flavorful relish that brightens fish, chicken, tofu, or vegetarian bowls. It’s quick to make, requires minimal prep, and stores for a few days in the fridge — perfect for boosting weeknight meals or entertaining.
Recipe Ingredients
- 1 ½ cups cherry tomatoes, diced — cherry or grape tomatoes hold up best if you plan to store leftovers, since they have less water than larger varieties.
- 1 cup green onion, sliced thin — I like to cut them at an angle for texture.
- 1/2 cup fresh dill, chopped — dill adds a bright, herbaceous note.
- 1/2 tbsp minced garlic (about 2 cloves).
- 1 tbsp olive oil — use a good-quality extra virgin olive oil for better flavor.
- 1/2 tbsp red wine vinegar — provides the tang that defines this relish (apple cider or white vinegar can be used as alternatives).
- 1/2 tsp sea salt and 1/2 tsp pepper, or to taste.
See the recipe card below for exact measurements and the quick instructions.
Substitutions and Variations
- Turn it into more of a tapenade by adding chopped olives, or add chopped green or red peppers for extra crunch.
- Mix in strawberries or mango for a sweet-savory chutney-style variation.
- Stir in crumbled feta for a Mediterranean twist.
- Swap or add fresh herbs like basil or parsley depending on what you have on hand.
- For heat, add minced jalapeño or a pinch of chili flakes.
How to Make This Recipe
1. In a large bowl whisk together the olive oil, red wine vinegar, salt, and pepper.
2. Add the chopped tomatoes, sliced green onions, chopped dill, and minced garlic to the bowl.
3. Stir gently until the tomato mixture is evenly coated in the dressing.
4. Serve immediately or chill briefly. This relish is excellent with cooked rice, microgreens, and a summer white fish like mahi mahi.
Want to cook the fish too? I used frozen mahi mahi: thaw according to package directions, season with salt, pepper, and a pinch of dill weed, then sauté in a hot, oiled pan until the internal temperature reaches 145°F.
Recipe FAQs
Store the relish in an airtight container in the refrigerator for up to 3 days. Over time the vegetables will continue to marinate and become more tender. If using high-water-content tomatoes (like beefsteak or some heirlooms), expect more liquid; cherry or grape tomatoes hold up better for storage.
Use it as a topping for grilled chicken, fish, tofu, or bowls. It’s especially nice on mahi mahi, on sandwiches or cold cuts, mixed into a simple salad with arugula, or served with crostini or pita chips as a snack.
Peeling is optional. For small-diced tomatoes I skip peeling and prefer the texture. If you want a smoother consistency, blanch tomatoes for 2 minutes in boiling water, then plunge into an ice bath — the skins will slip off easily.
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Tomato Relish Recipe
Ingredients
- 1 ½ cups cherry tomatoes, diced
- 1 cup green onion, sliced thin
- 1/2 cup fresh dill, chopped
- 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
- In a large bowl whisk together olive oil, red wine vinegar, salt, and pepper.
- Add the chopped tomatoes, sliced green onions, chopped dill, and minced garlic.
- Gently stir until everything is well coated in the dressing.
- Serve immediately or chill briefly. Enjoy with rice, microgreens, and white fish, or as a topping for sandwiches and crostini.
Notes
Store in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. Use cherry or grape tomatoes for best texture if you plan to keep leftovers.
If cooking mahi mahi, thaw according to package directions, season with salt, pepper, and dill, and sauté in a hot oiled pan until it reaches 145°F.
Nutrition
Serving: 1 | Calories: 50 kcal | Carbohydrates: 4 g | Protein: 1 g | Fat: 4 g | Sodium: 298 mg
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