RECIPE: Bottom of the Greek Salad Dip
The Best Part of the Salad Is at the Bottom!
You know that delicious little puddle left at the bottom of a really good Greek salad—the one filled with tomato juice, olive oil, feta, herbs and all that briny goodness? Well, someone finally had the good sense to stop treating it like an afterthought and turn it into the main event!
This Bottom of the Greek Salad Dip is fresh, colorful and just about perfect for a late-summer Sunday. There is no oven required, it comes together in about 15 minutes and is always a big hit with guests.
Grocery List
- 2 large ripe tomatoes
- 1 English cucumber
- Kalamata olives
- 1 small red onion
- 4 ounces feta cheese
- Fresh dill
- Dried oregano
- Red wine vinegar
- Extra-virgin olive oil
- Salt and black pepper
- Warm pita or crusty bread for serving
Bottom of the Greek Salad Dip
- Prep time: 15 minutes
- Rest time: 10 minutes
- Serves: 6
Ingredients
- 2 large ripe tomatoes, finely chopped
- 1 English cucumber, finely chopped
- 1/3 cup Kalamata olives, chopped
- 1/4 cup red onion, very thinly sliced
- 4 ounces feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- 1 teaspoon dried oregano
- 2 tablespoons red wine vinegar
- 3 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper, to taste
- Warm pita wedges or crusty bread, for serving
Instructions
Add the tomatoes, cucumber, olives and red onion to a shallow serving bowl.
Sprinkle the feta, dill and oregano over the top.
Drizzle with the red wine vinegar and olive oil.
Season lightly with salt and black pepper. Remember that the feta and olives already bring plenty of saltiness.
Toss gently, then let the dip rest for about 10 minutes so the tomatoes release their juices and all those wonderful flavors mingle.
Serve with warm pita wedges or slices of crusty bread—and encourage everyone to scoop all the way to the bottom!
❤️My Kitchen Tip
This is the time to use the ripest, juiciest tomatoes you can find. And please do not drain the bowl! That tangy mixture of tomato juice, vinegar, olive oil, feta and herbs is exactly what makes this dish so good.
Simple ingredients, very little effort and a bowl people will gather around until the last pita wedge disappears. That sounds like a pretty good Sunday recipe to me!
Shared with Love…from my Charlotte kitchen to yours. ❤️
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