Years ago, when we lived in the little farmhouse, we had a huge garden that fed us all summer. We loved having fresh tomatoes, zucchini and herbs but it was a lot of work! This year we are looking forward to planting a few vegetables on our deck in small containers. It will be nice to have vine-ripe tomatoes all summer long.
Last month I was able to make one of my favorite summer recipes, Tomato and Feta Greek Dip. Our daughter’s class had a play at school, “Zeus’ Family Reunion”. The play was a cute little comedy about a family reunion with all of the Greek Gods. Claire played Ares, the God of discord and played her part well. (I think she may have practiced at home a lot the week before!) After the play the students and parents returned to the classroom for a Greek feast.
Simple Tomato and Feta Greek Dip Recipe
The Tomato and Feta Greek Dip recipe was perfect for the feast. It is one of my go-to appetizer recipes because it takes only 5 ingredients and you can whip it together in no time!
This recipe is not only a great dip but we’ve used it on top of Grilled Chicken, in chicken wraps and on top of pasta! Some time simple foods and spices together make the best recipes!
- Olive oil
- 1 block of feta cheese, crumbled.
- 3-4 Roma tomatoes, diced.
- 1 handful of green onions, diced.
- Greek Seasoning (or a mix or oregano, thyme, basil, marjoram, dried minced onion and dried minced garlic).
- 1 crusty french baguette or tortilla chips.
- A large flat bowl, plate with high sides or platter.
- Coat the bottom of the dish generously with olive oil.
- Mix the diced green onions and tomatoes. Add the crumbled feta and greek seasoning. Mix gently. Pour over the oil in your serving dish.
- This dish is best when it has had time to sit, room temperature is fine for about 1 hour or you can store it in the fridge until it is time to serve.
- Serve with sliced baguette or tortilla chips.
I would love to hear if you try this recipe. There are so many ways you can change it up to make it your own.