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This olive oil bread dip is one of those recipes that looks impressive but takes almost no effort. A shallow dish of good extra virgin olive oil gets mixed with balsamic vinegar, fresh lemon juice and zest, and a little chili garlic heat, then loaded up with finely diced tomatoes, cucumber, red onion, Kalamata olives, fresh herbs, and cubes of creamy feta. Every scoop of bread picks up something bright, salty, creamy, and crunchy all at once.
The key is building flavor right into the oil base before tossing in the vegetables, so every bite is seasoned from the bottom up.
This dip is perfect alongside homemade pita bread or as part of a bigger spread with creamy hummus and baba ganoush.
Olive oil bread dip ingredients
- Extra virgin olive oil: the base of the dip, so use one you enjoy the flavor of on its own.
- Balsamic vinegar: adds a mellow sweetness and tang that balances the bright lemon and fruity olive oil. Use a good-quality balsamic for the best flavor.
- Lemon (juice and zest): brightens everything and keeps the dip tasting fresh.
- Chili garlic seasoning: brings gentle heat and savory depth. Adjust the amount based on how much heat you like.
- Tri-color ground peppercorns: a blend of red, black, and green peppercorns that adds a more complex warmth than regular black pepper. Standard black pepper works if that is what you have.
- Sea salt: a small amount to season the oil base. The feta and olives add plenty of saltiness, so start light.
- Red tomato: finely diced for juicy, fresh bites throughout the dip. Use firm, ripe tomatoes so the dip does not get watery.
- English cucumber: cool and crunchy, finely diced so it mixes evenly into the oil.
- Red onion: finely diced for a sharp, mild bite.
- Kalamata olives: sliced into rings for briny, salty pops in every scoop.
- Feta cheese: cubed rather than crumbled so it holds its shape and adds creamy, tangy bites.
- Fresh herbs: thyme, oregano, or parsley all work well here. Use whichever you have on hand, or a mix.
- Pita chips or crusty bread for scooping.
See printable recipe card below for the full ingredients list and quantities.
How to make olive oil bread dip
Add the olive oil, balsamic vinegar, lemon zest and juice, sea salt, ground peppercorns, and chili garlic seasoning to a large shallow dish or bowl. Stir everything together until the dressing is well combined.
Add the diced cucumber, tomatoes, red onion, sliced olives, and fresh thyme. Toss gently so the vegetables are evenly coated in the seasoned oil.
Scatter the cubed feta over the top. Serve right away with pita chips or warm crusty bread for scooping.
Tips
- Pat the diced cucumber and tomato lightly with a paper towel before adding them if they seem very wet. Excess moisture can dilute the seasoned oil.
- Let the dip sit for about 5 minutes before serving if you have time. The flavors meld together and the vegetables absorb some of the dressing, making every bite more flavorful.
Serving suggestions
This dip is best served in a wide, shallow dish so everyone can scoop up vegetables, feta, and oil in one go. Crispy homemade pita chips are my favorite way to eat it, but warm pita bread or a crusty no-knead bread work just as well. It also makes a wonderful addition to a mezze spread alongside hummus, baba ganoush, and grilled vegetables.
More Mediterranean appetizers to try
If you love this olive oil bread dip, these recipes are worth adding to your next spread.
If you try this recipe, I would love to hear how it turned out! Please leave a star rating and a comment below to let me know your thoughts.
Mediterranean Olive Oil Bread Dip
Equipment
Ingredients
For the dip
- 1/3 cup extra virgin olive oil
- 1 1/2 tablespoons balsamic vinegar
- 1 whole lemon juiced and zested
- 1 tablespoon chili garlic seasoning
- 1 teaspoon tri-color ground peppercorns (red, black, and green blend)
- 1/4 teaspoon sea salt adjust to taste
- 1 large red tomato (or 2 medium tomatoes), finely diced
- 1 english cucumber finely diced
- 1/2 medium red onion finely diced
- 1/2 cup Kalamata olives sliced into rings
- 1 tablespoon thyme finely chopped, fresh herbs (parsley, or oregano) work too
- 1/2 cup feta cheese (4 ounces) cubed
For serving
- Pita chips or crusty bread
Instructions
- Add the olive oil, balsamic vinegar, lemon zest and juice, sea salt, tri-color peppercorns, and chili garlic seasoning to a large shallow dish or bowl. Stir until everything is well combined.
- Add the diced cucumbers, tomatoes, red onion, sliced Kalamata olives, and fresh thyme. Toss gently until the vegetables are evenly coated in the seasoned oil.
- Scatter the cubed feta over the top. Serve immediately with pita chips or warm crusty bread for scooping.
Video
Notes
- Use firm, ripe tomatoes so the dip does not become watery. If your tomato is very juicy, remove some of the seeds before dicing.
- For a milder onion flavor, soak the diced red onion in cold water for 5 minutes and drain before adding.
- The feta and olives add plenty of salt, so taste the oil base before adding more.
This dip is best served fresh on the day it is made. - Leftovers can be stored in an airtight container in the fridge for up to 2 days. Stir well and bring to room temperature before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
