Mediterranean Tomato & Feta Dip
Ingredients
The dip
-
2
pints
cherry tomatoes, quartered
-
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
freshly ground black pepper
-
6
ounces
feta cheese, crumbled
-
⅓
cup
chopped fresh basil
Accompaniments
-
to taste
toasted crostini or pita wedges, crusty bread, pita chips or sturdy crackers
Instructions
- Combine the quartered tomatoes and sliced olives in a serving bowl.
- In a separate bowl, whisk together olive oil, lemon juice, sun-dried tomatoes, garlic, vinegar, and pepper.
- Drizzle the mixture over the tomatoes and olives, tossing to combine.
- Sprinkle crumbled feta and chopped basil over the top and gently toss a few times.
- Serve immediately with your choice of accompaniments.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
20g
Total carbohydrates
15g
Total protein
8g
Sodium
500mg
Cholesterol
30mg
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