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

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

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