Tomato Black Olive And Feta Relish Food

TOMATO, BLACK OLIVE AND FETA RELISH

Steps:

• Mix all ingredients together in a small bowl.

GRILLED CHICKEN BREASTS WITH TOMATO, OLIVE, AND FETA RELISH

Steps:

• Mix cherry tomatoes, olives, 2 tablespoons extra-virgin olive oil, mint, and vinegar in medium bowl. Gently stir in feta cheese. Season relish to taste with salt and pepper.
• Prepare barbecue (medium-high heat). Brush chicken on both sides with remaining 1 tablespoon extra-virgin olive oil; sprinkle with salt and pepper. Grill chicken just until cooked through, about 7 minutes per side. Transfer chicken to plates and slice, if desired. Top with relish and serve.

BLACK OLIVE & FETA PIZZA

Steps:

• With the bottom rack in the lowest position, preheat oven to 450 degrees. Place dough in a greased 12 in pizza pan, then press and stretch dough out to a 10 in circle; prick w/a a fork and brush with olive oil. Bake on bottom rack 10 minutes.
• Puree red peppers, tomato sauce, garlic, and black pepper ina food processor until smooth; spread over pre-baked pizza crust. Top pizza w/ feta, onions and olives; sprinkle w/oregano. Bake on bottom rack until crust is crisp and cheese begins to melt, 10 minutes.

TOMATOES, FETA AND BLACK OLIVES BRUSCHETTA

Steps:

• In a bowl, mix tomatoes, feta, olives, chive and oil. Add salt and pepper.
• Brush toasted slices of baguette with olive oil. Spread the topping on the slices. And it's ready to serve.

SPAGHETTI WITH TOMATOES, BLACK OLIVES, GARLIC, AND FETA CHEESE

Steps:

• In a large glass or stainless-steel bowl, combine the tomatoes, olives, feta, capers, parsley, salt, and pepper.
• In a large pot of boiling, salted water, cook the spaghetti until just done, about 12 minutes. Drain.
• Meanwhile, in a medium frying pan, heat the olive oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the cooked pasta and the garlic oil to the tomato mixture and toss.

TOMATO AND FETA RELISH

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.

ZUCCHINI, TOMATO & BLACK OLIVE GRATIN

Steps:

• Saute onion in 2 oz of the oil over medium high heat for 5 minutes.
• Add garlic, thyme, chili flakes, salt& pepper and continue cooking until onions are until golden brown& semi soft (about 5 more mins).
• Remove from the heat, let cool& add olives.
• In a bowl, toss zucchini with basil& 2 oz of olive oil.
• Layer the onion/olive mixture evenly in the bottom of an 8 x 8 inch casserole dish.
• Start alternating the zucchini mixture and the tomatoes/red peppers in layers on top of the onion mixture.
• Season each layer with salt& pepper to taste.
• Mix bread crumbs, parmesan& parsley in a bowl; sprinkle over top of vegetables.
• Bake in preheated 375F oven for 25 minutes.