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 Mattia
Palomino was happy to share its recipe for this relish, which we've adapted below.
Palomino's tomato and feta relish
20 minutes plus chilling time
Makes about 3 cups relish
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.
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
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.
Each ¼ cup relish: