Tomato and Feta Relish
"Tomato-feta relish from Palomino. Recipe (Bob Chamberlin / Los Angeles Times / September 29, 2011)"
photo by LucyS-D
- Ready In:
- 20mins
- Ingredients:
- 10
- Yields:
-
3 cups (approximately)
ingredients
- 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
- 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.
- 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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This was delicious and sort of cheesy! Maybe that's because I like cheese to be a subtle addition. I made this with fresh tomatoes. I wasn't sure how to crush them, so I just chopped them super-small, like I would mince garlic. I was sure to scrape all the juice into the bowl.
RECIPE SUBMITTED BY
<style>body { background: url("http://farm4.static.flickr.com/3639/3512121819_f2f1aaf050.jpg?v=0"); background-repeat: repeat-y; }</style>
OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.
