This relish will get you rave reviews at the hors d'oeuvres table. Blanch tomatoes in boiling water for a minute or so to pop off their skins; this is good with "winter tomatoes", but is positively fabulous with ripe, summer harvest. Good quality Greek olives also make a difference, so as The Mano saying goes, "Don't skimp!"
Rob would want me to add that this is also great as a topping for grilled fish! He is always stealing it from the Manor kitchen. ... Elaine

Ingredients:

1 pound feta cheese, crumbled

1 cup Greek olives, pitted and chopped

1 cup extra virgin olive oil

juice of 1 lime

6 scallions, white and green parts, minced

1 Tablespoon dried oregano

3/4 cup minced fresh parsley

2 Tablespoons dried dill

5 ripe tomatoes, peeled, seeded, chopped

Combine all ingredients in a food processor. Use quick on/off pulses so you can keep an eye on texture... keep it chunky, not creamy. Chill before serving.

This salsa also keeps for quite a few days in the refrigerator, so it is very convenient to make a day ahead. Serve with triangles of fresh pita and enjoy!

Makes: about 5 cups

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

Other Recipes on the Internet Cookbook of 1st Traveler's Choice with 1000's of tried and tested recipes from Innkeepers, Chefs, and Culinary Professionals.
Internet Cookbook Recipe Index
Other Bed and Breakfast, Country Inns and Small Hotels on 1st Traveler's Choice Travel and Lodging Directory
Michigan Lodging Directory ... North America Lodging Directory
Michigan Vacation Rentals ... North America Vacation Rentals ... Virtual Cities