Total Time: 15 minutes
Recipe By: Food & Wine
Servings: 6-8
Ingredients:
- 1 large ripe tomato, grated or very finely diced
- 1 medium cucumber, grated or very finely diced
- ½ small red onion, finely grated or minced
- ½ green bell pepper, very finely diced
- ½ cup crumbled feta cheese
- ⅓ cup Kalamata olives, finely chopped
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon dried oregano
- 2 tablespoons extra-virgin olive oil
- 1½ tablespoons red wine vinegar
- ½ teaspoon salt, plus more to taste
- Freshly ground black pepper, to taste
For serving:
- Toasted sourdough, pita, or crusty bread
Directions:
- Prep the vegetables. Grate or finely dice the tomato and cucumber. If the cucumber is particularly watery, gently squeeze out some of the excess liquid. Finely mince the red onion and bell pepper, and chop the olives and dill.
- Build the dip. Add the tomato, cucumber, red onion, bell pepper, olives, feta, dill, and oregano to a shallow bowl or serving platter.
- Dress it. Drizzle with the olive oil and red wine vinegar. Season with salt and plenty of freshly ground black pepper.
- Mix well. Stir everything together until evenly combined. Taste and adjust the vinegar, olive oil, salt, and oregano until it tastes bright, salty, and tangy.
- Serve immediately. Spoon the dip onto pieces of toasted sourdough or pita, making sure to scoop up all those delicious juices from the bottom of the bowl.