Greek Salad Olive Oil Bread Dip The Best Mediterranean Olive Oil Dip for Bread

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Greek Salad Olive Oil Bread Dip The Best Mediterranean Olive Oil Dip for Bread

Yield: serves 6

If your favorite part of a Greek salad is soaking up the flavorful olive oil left at the bottom of the bowl with a piece of crusty bread, this recipe is for you. Made with extra virgin olive oil, fresh tomato, garlic, oregano, red wine vinegar, herbs, and creamy feta cheese, this Greek Salad Olive Oil Bread Dip is fresh, vibrant, and incredibly easy to make. It's the perfect Mediterranean appetizer for entertaining, charcuterie boards, or serving alongside warm pita and artisan bread.

Ingredients

½ cup high-quality extra virgin olive oil
1 small ripe tomato, grated
1 small garlic clove, grated
2 tablespoons finely minced red onion or shallot
1 tablespoon red wine vinegar
1 teaspoon dried Greek oregano
¼ teaspoon sea salt, or to taste
¼ teaspoon freshly ground black pepper
Pinch of crushed red pepper flakes, optional
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh basil
¼ cup crumbled feta cheese
2 tablespoons chopped Kalamata olives, optional
Warm crusty bread or toasted pita, for serving

Instructions

Grate the tomato using the large holes of a box grater, discarding the skin.

Add the grated tomato, garlic, red onion, red wine vinegar, oregano, salt, black pepper, and crushed red pepper flakes to a shallow serving bowl. Stir well to combine.

Pour in the olive oil and gently whisk until everything is evenly mixed.

Stir in the parsley, basil, feta cheese, and Kalamata olives, if using.

Allow the dip to rest for 10 to 15 minutes before serving so the flavors can meld together.

Serve with warm crusty bread, grilled sourdough, toasted pita, focaccia, or fresh vegetables for dipping.

Notes

Choose a fruity, high-quality extra virgin olive oil since it is the star of the recipe.

A vine-ripened tomato will provide the sweetest flavor and the most delicious juices.

Greek oregano has a more robust flavor than regular oregano and is highly recommended.

For the best texture, grate the tomato instead of chopping it. The juices naturally blend with the olive oil to create a light Mediterranean dressing.

Kalamata olives add a delicious briny flavor, but they can be omitted if serving guests who are not olive lovers.

This dip is best enjoyed fresh but can be refrigerated in an airtight container for up to 2 days. Bring it back to room temperature and stir well before serving.

For extra richness, drizzle a little more olive oil over the top just before serving and garnish with additional feta, fresh herbs, and a sprinkle of oregano.

This dip pairs beautifully with grilled chicken, shrimp, lamb, roasted vegetables, or as part of a Greek mezze platter.

Serving Suggestions

Serve with warm pita bread, toasted sourdough, focaccia, breadsticks, cucumber slices, bell peppers, or as a flavorful accompaniment to grilled meats and seafood.

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Greek Salad Olive Oil Bread Dip The Best Mediterranean Olive Oil Dip for Bread

Watch the Video