Tomato and Feta Relish

evelyn/athens's Note:

Tomato-feta relish from Palomino. Recipe (Bob Chamberlin / Los Angeles Times / September 29, 2011)

• Total Time: 20 mins
• Prep Time: 20 mins
• Cook Time: 0 mins

Ingredients:

Yield: 3 cups (a ...

• 1 (14 ounce) can whole tomatoes with juice, crushed by hand with juice
• 1/4 cup extra-virgin olive oil
• 1/2 teaspoon minced garlic
• 1 pinch salt
• 1 tablespoon fresh basil, julienned
• 2 tablespoons kalamata olives, pitted and coarsely chopped (several olives)
• 1 tablespoon red onion, finely diced
• 2 tablespoons feta cheese, crumbled
• 2 tablespoons red wine vinegar
• ciabatta, sliced, for serving

Directions:

1. In a large bowl, stir together the crushed tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta and red wine vinegar. Cover and refrigerate overnight to give the flavors time to marry. Stir again and taste, adjusting the seasonings and flavorings, if desired, before serving. Serve with sliced ciabatta bread.
2. Note: Adapted from Palomino Restaurant in Westwood. The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.