CHEF JEFF -- ONE BYTE AT A TIME: Tomato-Feta Relish

This yummy topping would be great on crusty bread.

Tomato-Feta Relish

1 14-ounce can whole tomatoes in juice, crushed

¼ cup extra-virgin olive oil

½ teaspoon minced garlic

Pinch kosher salt

1 tablespoon julienned fresh basil

2 tablespoons pitted and coarsely chopped Kalamata olives

1 tablespoon finely diced red onion

2 tablespoons crumbled feta cheese

2 tablespoons red wine vinegar

In a large bowl, mix tomatoes, olive oil, garlic, salt, basil, chopped olives, onion, feta, red wine vinegar. Cover, refrigerate overnight. Stir again, taste, adjusting seasonings and flavorings before serving. Serve with sliced ciabatta bread.

Yield: About 3 cups.

Approximate nutritional analysis per ¼-cup serving relish: 52 calories, 1 gram protein, 2 grams carbohydrates, no fiber, 5 grams fat (1 gram saturated), 1 milligrams cholesterol, 1 gram sugar, 87 milligram sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.