Ingredients

1 cup chopped Vidalia onion

1/2 cup drained small Spanish pimiento-stuffed green olives

1/4 cup olive oil (preferably extra-virgin)

1/4 cup sliced fresh basil or 1 tablespoon dried

2 tablespoons drained capers

1 tablespoon red wine vinegar

1 teaspoon chopped fresh oregano or 1/2 teaspoon dried

• 1 24-inch long French or sourdough baguette, split lengthwise
• 12 ounces assorted sliced deli meats and cheeses (such as ham, mortadella, salami, provolone cheese and mozzarella cheese)

Description

Vidalias Star In A Nice Version Of The Relish That Is Essential To This New Orleans Specialty. Try The Relish On Grilled Halibut, Too. Can Be...

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