Mediterranean Tomato & Feta Dip
Total Time
20 minutes
Prep Time
20 mins
Cook Time
0 mins
Rating
5 out of 5 stars
(11)
Ingredients
8 servings
- 2 pints (4 cups) cherry tomatoes, quartered (I love a mix of red and yellow)
- ½ cup pitted Kalamata olives, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped
- 2 cloves garlic, pressed or minced
- 1 teaspoon balsamic vinegar
- 10 twists of freshly ground black pepper
- 6 ounces feta cheese, crumbled (don’t buy pre-crumbled; buy a block of feta!)
- ⅓ cup chopped fresh basil
- Accompaniments: Toasted crostini or pita wedges, crusty bread, pita chips or sturdy crackers…
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Preparation
Step 1
Combine the quartered tomatoes and sliced olives on a large serving platter or in a medium-sized serving bowl. Set aside.
Step 2
In a small bowl, combine the olive oil, lemon juice, sun-dried tomatoes, garlic, vinegar, and pepper. Whisk until blended. Drizzle all of the mixture over the tomatoes and olives, and toss to combine.
Step 3
Sprinkle the crumbled feta and chopped basil over the tomatoes. Gently toss a few times to combine. Serve immediately, with accompaniments of your choice. This dip is best when fresh, as the tomatoes continue to release their juices over time, but leftovers (covered and chilled) are still good for a day or two.
Step 4
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Chef's notes
Make it gluten-free:
The dip itself is gluten-free. Just be sure to choose gluten-free accompaniments.
Make it dairy-free:
I think that this dip would be fantastic on a platter without the feta, with the vegan cashew sour cream from my cookbook drizzled on top.
