Go Back
–+ servings
Close-up top-down view of a large platter filled with colorful Mediterranean olive oil dip, loaded with finely diced tomatoes, cucumbers, red onion, Kalamata olives, crumbled feta cheese, and fresh herbs.
Print Recipe
No ratings yet

Mediterranean Olive Oil Bread Dip

A vibrant olive oil bread dip loaded with fresh tomatoes, cucumber, red onion, Kalamata olives, herbs, and feta in a bright balsamic and lemon dressing. Scoop it up with warm pita or crispy pita chips for a no-cook Mediterranean appetizer.
Prep Time10 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: Mediterranean
Freezer friendly: No
Shelf life: 2 Days
Servings: 4
Author: Samira Kazan

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

  1. Use firm, ripe tomatoes so the dip does not become watery. If your tomato is very juicy, remove some of the seeds before dicing.
  2. For a milder onion flavor, soak the diced red onion in cold water for 5 minutes and drain before adding.
  3. 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.
  4. 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

Calories: 294kcal | Carbohydrates: 10g | Protein: 5g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 25mg | Sodium: 743mg | Potassium: 208mg | Fiber: 2g | Sugar: 4g | Vitamin A: 311IU | Vitamin C: 18mg | Calcium: 192mg | Iron: 2mg