By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 6
21 cal · 30 min
Lasary Legioma (Tomato Relish)
Recipe GLPR437fc8a01e11d2
A vibrant, fresh tomato relish from Jewish-Eritrean cuisine combining diced ripe tomatoes with scallions, cilantro, and bright lime juice with a touch of ginger. This simple, no-cook condiment is perfect as an accompaniment to grilled meats, roasted vegetables, or Ethiopian-style dishes. It's prepared in minutes and brings a zesty, herbaceous quality to any meal.
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Ingredients
3 large tomatoes, finely diced
6 scallions, ends trimmed and thinly sliced
3 tablespoons freshly squeezed lime juice
1 teaspoon minced fresh ginger
1/2 teaspoon kosher salt
handful Small handful of fresh cilantro leaves, minced
Directions
Rinse the tomatoes and pat them dry. Cut each tomato in half, remove the seeds if desired for less liquid, then finely dice the tomato flesh into small, uniform pieces and place in a medium mixing bowl.
Trim the root and green ends from the scallions. Slice the scallions thinly on the bias to create small pieces and add them to the bowl with the tomatoes.
Peel a 1-inch piece of fresh ginger, mince it finely into small pieces, and add to the tomato mixture.
Squeeze the limes to obtain fresh juice and measure out 3 tablespoons, then pour into the bowl with the other ingredients.
Rinse the cilantro, pat it dry, and mince the leaves finely. Add the minced cilantro and salt to the bowl.
Stir all ingredients together gently until well combined. Taste and adjust the salt or lime juice as desired. Allow the relish to rest for 10 to 15 minutes before serving to allow the flavors to meld.
Comments
This fresh tomato relish hits all the practical marks for a Charlotte weeknight. Fresh tomatoes, scallions, cilantro, ginger, lime, and salt are all stocked year-round at Harris Teeter, Food Lion, Kroger, and Walmart, with no hunting required—even in winter. At roughly $2-2.50 per serving for six, it's cheap enough to serve alongside a main or as a condiment for several meals. The 30-minute time is honest: wash and chop tomatoes, mince ginger and scallions, juice a lime, toss it all together. The real strength is reheating and flexibility; this relish tastes just as sharp the next day and works cold with grilled chicken, fish, or rice bowls. The only minor drag is that peak tomato season (June through September) will make it sing, while winter tomatoes can turn bland—a seasonal dip rather than a deal-breaker.
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