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.
Servings: 4
Equipment
- Cutting board
- Sharp knife
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.