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Greek Salad Dipping Oil
This dipping oil loaded with all the flavours of a Greek Salad makes a great starter or snack to share. The delicate, herby Greek extra virgin olive oil is topped with creamy feta, rich Kalamata olives, crisp cucumbers, red onion, thyme, oregano and lemon zest. Mixed together they make a delicious dip for chunks of warm pitta bread.
Ingredients
- 50g Kalamata olives
- 2 mini cucumbers
- ½ red onion
- 100g feta
- 1 lemon
- 3-4 fresh thyme sprigs
- 150ml Greek extra virgin olive oil
- 1 tsp dried oregano
- 1 tbsp unfiltered red wine vinegar
- 1 tbsp honey
- Warm pitta breads, to serve
Prep: 20 mins | Cook: nil
Method
1. Stone the olives, then finely chop them. Dice the mini cucumbers. Trim peel and dice the red onion. Crumble the feta. Finely grate the zest from the lemon. Pick the leaves off the woody thyme sprigs.
2. Pour the Greek extra virgin olive oil into a shallow bowl or lipped plate. Add the diced olives, cucumbers and red onion, the crumbled feta, lemon zest and thyme leaves. Sprinkle over the dried oregano. Drizzle over the red wine vinegar and honey. Gently stir to mix everything together.
3. Serve the dipping oil with warm pitta breads for dipping and scooping.
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(£1.86 per 100g)
Whole olives with stones -
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