Sharon made this delicious tomato and feta relish. It was REALLY good. So good that I'm making more today.
We used it as a topping for bruschetta, paired it with some melon from our garden and sliced prosciutto for a nice, quick, light meal.
TOMATO AND FETA RELISH
Note: The recipe can be made using fresh tomatoes. Substitute a generous pound (about 7) of plum tomatoes peeled, seeded and crushed with juice
1 (14-ounce) can whole tomatoes in juice, crushed by hand with juice
¼ cup extra-virgin olive oil
½ 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
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 slice ciabatta bread.
Yield: about 3 cups relish
Printed in Santa Barbara News Press