Greek Tomato, Feta and Olive Oil Dip
This Greek dip is simple yet so fresh, and flavourful when served with eggs. Dip with crusty bread to wipe up every bit of goodness.
Servings: 2
Calories: 384kcal
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
Calories: 384kcal | Carbohydrates: 9g | Protein: 11g | Fat: 35g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Cholesterol: 195mg | Sodium: 207mg | Potassium: 518mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1974IU | Vitamin C: 28mg | Calcium: 54mg | Iron: 2mg