Description
This fresh and flavorful bread dipping oil combines tomatoes, cucumbers, olives, herbs, and extra virgin olive oil for a vibrant appetizer. Served with charred sourdough, it’s perfect for sharing before a meal.
Ingredients
- 1/2 cup diced tomatoes (1 medium tomato)
- 1/4 cup diced cucumbers (about 1/2 cucumber)
- 2 tablespoons diced green olives
- 2 tablespoons diced red onion
- 1–2 tablespoons fresh parsley, minced
- 1/3 cup extra virgin olive oil
- Salt, to taste
- 4 slices sourdough bread, sliced thick, for serving
Instructions
- Dice the tomatoes, cucumbers, green olives, and red onion into small, uniform pieces.
- Add the diced vegetables and minced parsley to a wide, shallow bowl or plate.
- Pour the olive oil over the vegetables, season with salt to taste, and stir gently to combine.
- Toast the sourdough slices over a gas flame, in a hot cast-iron skillet, or under the broiler until lightly charred in spots.
- Serve the dipping oil immediately alongside the charred sourdough bread.
Notes
- Castelvetrano olives add a mild, buttery flavor.
- Use the freshest extra virgin olive oil for the best taste.
- Add a pinch of red pepper flakes for a spicy variation.
- Serve immediately for optimal texture and freshness.
- Prep Time: 7 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No Cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 140 kcal
- Sugar: 1 g
- Sodium: 120 mg
- Fat: 13 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
