Tomato Feta Relish

This recipe was featured in LA Times and is from Palomino Restaurant in Westwood
Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

3

cups

PREP TIME

--

minutes

TOTAL TIME

20

minutes

SERVINGS

3

servings

Adapted from latimes.com

Ingredients

  • 1

    (14-ounce) can whole tomatoes in juice, crushed by hand with juice (Substitute a generous pound (about 7) of plum tomatoes, peeled, seeded and crushed with juice.)

  • 1/4

    cup extra-virgin olive oil

  • 1/2

    teaspoon minced garlic

  • Pinch kosher salt

  • 1

    tablespoon julienned fresh basil

  • 2

    tablespoons pitted and coarsely chopped Kalamata olives (several olives)

  • 1

    tablespoon finely diced red onion

  • 2

    tablespoons crumbled feta cheese

  • 2

    tablespoons red wine vinegar

  • Sliced ciabatta, 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.

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