Summer Tomato and Olive Relish

Relish Recipe

Spice up your late-summer dishes with an easy homemade relish. This one packs a colorful variety of produce with vine-ripe tomatoes, sweet onion, and savory Kalamata olives. Kick the mild Mediterranean flavor up a notch with a few dashes of chili sauce. Serve over fresh fish or chicken, or use as a healthy spread on sandwiches.

Summer Tomato and Olive Relish

Makes 6 servings. Yield 2 1/3 cups.

Per Serving: 53 calories, 3 g total fat (0 g saturated fat), 6 g carbohydrate, 1 g protein, 2 g dietary fiber, 359 mg sodium.


  • 1 1/2 lb. firm vine-ripe tomatoes, preferably beefsteak variety
  • 1/2 cup very finely chopped sweet onion
  • 1/2 cup chopped pitted Kalamata olives
  • 1-2 tsp. Sriracha chili sauce or Asian chili garlic sauce
  • 1/2 tsp. salt
  • Freshly ground pepper


Using serrated swivel-blade vegetable peeler, remove skin from tomatoes. Halve tomatoes crosswise and scoop out seeds. Core stem end and finely chop tomatoes including inner flesh. Place chopped tomatoes in mixing bowl. Add onions, olives, chili sauce, salt and pepper and combine. Cover relish and refrigerate 1 hour. Using slotted spoon, transfer relish to serving dish. Adjust seasoning and serve.

Grocery List

• Vine-ripe tomatoes
• Sweet onion
• Kalamata olives
• Sriracha chili sauce or Asian chili garlic sauce
• Salt
• Freshly ground pepper

The Author:

American Institute for Cancer Research –

Photo. Engin Akyurt (background photo), (insert picture)

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