This easy Greek dip has few ingredients yet so fresh, satisfying and rich in flavour when served with eggs. Dip with crusty bread to wipe up every bit of goodness.
This dip was served at breakfast when I recently was visiting close friends of mine who are Greek. It was so lovely and delicious with fresh local tomatoes, eggs, Gouda cheese and ciabatta bread to dip with. I modified slightly by adding feta cheese instead, olives, and arugula.
When you have good quality ingredients and when you combine them together, you don’t need a lot to make a dish incredibly delicious. In this case, it’s just that! I don’t know about you, but I love a healthy start of my day and this breakfast that was served was satisfying and wholesome with nutritional value.
WHAT MAKES THIS RECIPE SO GOOD
Using fresh local tomatoes can make all the difference. Since it’s still spring, we have local hydroponic tomatoes and they are pesticide-free, which can make a difference in their flavour. They are sweet and so firm compared to other tomatoes that are imported. This recipe would be ideal during the tomato season when you can purchase them at a local market or farmer and better yet, having your own garden.
Extra virgin olive oil come in all varieties and when you happen to cook as often as I do, you become to notice the differences in the quality of the olive oil. I have had many that were moderately acceptable and a few that have been exceptional. In this case, I have had the privilege of using Greek Chrisopigi extra virgin olive oil from Greece. It is probably the BEST olive oil I have tasted. It’s so good, I could drink it!!! I would highly recommend using good quality extra virgin olive for this recipe for best results. I also used the Greek oregano in this recipe, and WOW, it’s bold with a floral aroma and outstanding flavour.
FAQ
Can I use other varieties of tomatoes for this recipe? Absolutely, any variety or size would be so delicious. If you can use fresh and local tomatoes, that would add a lovely sweetness to this dip.
Is it necessary to add arugula? No you don’t. I often like to add greens to my dishes if I can and if you have spinach, kale or romaine, they would be a lovely addition. However, you can enjoy this dip without any greens.
Greek Tomato, Feta and Olive Oil Dip
Equipment
Ingredients
- 2 eggs, hard boiled, cut in half
- handful arugula
- 3 tomatoes, sliced
- salt and pepper
- ¼ cup extra virgin olive oil
- ½ tsp oregano
- 2 tbsp feta, crumbled
- 1 tbsp parsley, chopped
Instructions
- In a small sauce pot, over medium-high heat, add the eggs and bring to boil. Turn off heat and let the eggs sit in the sauce pot for 10-12 minutes. Empty the hot water and replace with cold water, allow then sit until cooled.
- Lay and arrange arugula and sliced tomatoes on a flat plate. Season with salt and pepper. Drizzle the olive oil over the tomatoes, then add oregano.
- Cut the eggs in half, and arrange on the plate. Crumble feta and add parsley.
- Serve with Ciabatta bread.
Nutrition
