Mediterranean Tomato and Feta Dip
This tomato feta dip recipe is perfect for summer parties! This beautiful dip is absolutely delicious and easy to make. You can serve it as a salad or use it as a topping for scrambled eggs or omelets, too. Recipe yields 6 to 8 servings.
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 8
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
vegan
vegetarian
pescatarian
- 2 tablespoons lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon balsamic vinegar
- 2 cloves garlic pressed or minced
- 2 pints (4 cups)â cherry tomatoes quartered â (i love a mix of red and yellow)
- 1/2 cup pitted kalamata olives thinly sliced
- 2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped
- 10 twists of freshly ground black pepper
- Carbohydrate 1.21642312590989 g
- Cholesterol 0 mg
- Fat 5.96587001102939 g
- Fiber 0.302675003175761 g
- Protein 0.160550000080139 g
- Saturated Fat 0.819002501518699 g
- Serving Size 1 1 serving (17g)
- Sodium 73.7331875621796 mg
- Sugar 0.913748122734129 g
- Trans Fat 0.178124000311229 g
- Calories 57 calories
Combine the quartered tomatoes and sliced olives on a large serving platter or in a medium-sized serving bowl. Set aside. 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. 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, since the tomatoes continue to release their juices over time, but leftovers (covered and chilled) are still good for a day or two.
