Everything you love about a juicy Greek salad in a rich, herb-infused olive oil bread dip!
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.
Fresh grated tomato blends effortlessly with peppery olive oil, fragrant herbs, tangy feta, and a splash of red wine vinegar to create a dip that’s bursting with classic Greek flavors. I added more olives and things that aren’t traditionally in a Greek salad, but the best thing about this recipe is that you can customize it to make it the way you love it. Whether served as part of a mezze spread or enjoyed as a snack, every bite captures the fresh, vibrant taste of a juicy Greek salad.
Why You’ll Love This Greek Salad Olive Oil Bread Dip
Smooth, rich
Fruity, herb-infused
Peppery olive oil
Juicy sweet tomatoes
Creamy crumbled feta
Sharp, spicy red onion
Tangy red wine vinegar
Briny Kalamata olives
What ingredients do I need for this bread dip?
Extra virgin olive oil is the star of this recipe, creating a rich, fruity base that carries all of the fresh Mediterranean flavors. Choose the highest-quality olive oil you can find for the best taste.
Fresh tomato is grated to release its sweet juices, which naturally blend with the olive oil to create a light, flavorful dipping sauce. Vine-ripened tomatoes provide the sweetest flavor and the most delicious juices.
Garlic is also grated to add bold, savory flavor that complements the fresh tomato and herbs.
Red onion or shallot, minced, contributes a mild sweetness and delicate bite that balances the richness of the olive oil. If you like the dip sweeter, you can use a sweet onion instead.
Red wine vinegar brightens the dip with a touch of acidity and enhances the fresh flavors.
Greek oregano adds the classic earthy, aromatic flavor found in traditional Greek cooking. It has a more robust flavor than regular oregano and is highly recommended.
Sea salt enhances the natural flavors of every ingredient.
Freshly ground black pepper adds gentle warmth and depth.
Crushed red pepper flakes provide a subtle kick of heat. Measure this with your heart or leave it out completely.
Fresh parsley brings a clean, herbaceous freshness to every bite.
Fresh basil adds a sweet, aromatic finish that pairs beautifully with the tomato and olive oil.
Feta cheese contributes creamy, tangy bites that make the dip taste just like the best part of a Greek salad. Use a good sheep’s milk feta for the best combination.
Kalamata olives add a rich, briny flavor that perfectly complements the feta and herbs. They can be omitted if serving guests who are not olive lovers.
Warm crusty bread or toasted pita is perfect for soaking up every drop of the flavorful olive oil dip.
How to make Greek salad olive oil bread dip: the best Mediterranean olive oil dip for bread?
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.
When do I add the olive oil?
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.
What’s the best way to serve my dip?
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. Serve with warm crusty bread, grilled sourdough, toasted pita, focaccia, or fresh vegetables for dipping. This dip pairs beautifully with grilled chicken, shrimp, lamb, roasted vegetables, or as part of a Greek mezze platter.
Can I make my dip ahead of time?
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.
Would you add anything else?
As I said, you can add or subtract any ingredients to make it your own. Next time, I’m definitely going to grate a bell pepper in with the tomato. Let me know how you make it your own!
Do you have more bread dips?
Bread Dipping Oil with Roasted Garlic
Loaded Greek Bread Dipping Oil with Olives, Sun-Dried Tomatoes & Feta
Greek Artichoke Feta Dip (Baked)
Kashke Bademjan: Persian Eggplant Dip
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Greek Salad Olive Oil Bread Dip The Best Mediterranean Olive Oil Dip for Bread
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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