Palominos Tomato And Feta Relish Recipes

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PALOMINO'S TOMATO AND FETA RELISH RECIPE



Palomino's tomato and feta relish Recipe image

Dear SOS: The Palomino Restaurant has the yummiest tomato-basil-olive-feta-garlic topping for bread. Could you wrangle the recipe?I have searched and Googled repeatedly.Leslie Di MattiaSherman OaksDear Leslie: Palomino was happy to share its recipe for this relish, which we've adapted.

Provided by Noelle Carter

Categories     VEGETARIAN, CONDIMENTS, NO-COOK

Time 20m

Yield Makes about 3 cups relish

Number Of Ingredients 10

1 (14-ounce) can whole tomatoes in juice, crushed by hand 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

Steps:

  • 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.

TOMATO AND FETA RELISH



Tomato and Feta Relish image

Make and share this Tomato and Feta Relish recipe from Food.com.

Provided by evelynathens

Categories     Cheese

Time 20m

Yield 3 cups (approximately)

Number Of Ingredients 10

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

Steps:

  • 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.

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