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Recipes

Greek Salad Dip

Published on

By Esther Samson

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Servings: 2-4 serving Preparation: 10-15 minutes. Cook time: 0 minutes. Total time: 10-15 minutes.

A fresh and flavorful dip inspired by the classic Greek salad. Made with Gen V Beef tomatoes, mini cucumbers, feta cheese, Kalamata olives, and fresh herbs, it's tossed in an olive oil and red wine vinaigrette. Perfect for sharing with toasted bread or fresh vegetables.

Cuisine styles
  • Middle Eastern cuisine
  • Vegetarian cuisine
Categories
  • Dip
  • Appetizer
  • Snack
Cooking method
  • Oven

Ingredients

80 ml (1/3 cup) olive oil

30 ml (2 tbsp) red wine vinegar

10 ml (2 tsp) dried oregano

1 garlic clove, finely chopped

1/2 Beef Gen V tomato, grated

1 Gen V mini cucumber, grated

60 ml (1/4 cup) crumbled feta cheese

A few Kalamata olives, pitted and chopped

A few fresh mint leaves, chopped

A little fresh dill, chopped

Salt and freshly ground pepper

Toast, to serve

Preparation

  1. In a deep plate or serving dish, pour the olive oil and red wine vinegar.
  2. Add oregano, garlic, grated tomato, grated cucumber, crumbled feta cheese, olives, mint and dill.
  3. Season with salt and pepper to taste, then toss gently to preserve the texture of the vegetables and cheese.
  4. Serve immediately with toast for dipping.

Keywords

  • Greek salad dip
  • Greek dip recipe
  • Mediterranean appetizer
  • feta and Kalamata olives
  • Gen V Beef tomato
  • Gen V mini cucumber
  • party dip
  • fresh appetizer
  • summer recipe
  • Mediterranean dip

Products used