Crumbled Feta and Tomato Basil Vinaigrette Dip.

Leaning into summer appetizer season here with this quick and delicious Crumbled Feta and Tomato Basil Vinaigrette Dip. Herby and garlicky, these roasted tomatoes are served over salty crumbled feta cheese. This is the simplest of appetizers, yet so amazingly GOOD. Serve this dish at all of your upcoming late spring and summer gatherings…or simply when you just have an abundance of tomatoes. It’s the perfect warm-weather appetizer for just about all occasions.

If there’s one recipe I’m most excited to share this week, it has to be this feta. Which is kind of funny considering it’s the easiest recipe of the week. This dip amazes everyone with its ease (it’s 3 simple steps), and of course, deliciousness.

And I know I’ve mentioned this before, but I find more and more that it’s the recipes that I make without almost any thought, the ones I don’t overthink, that I end up loving the most. 

I made this the day before leaving for my 10 days of travel. And even though I shouldn’t have been in the kitchen cooking last-minute, I am so happy I have this to share with you all ahead of Memorial Day weekend. 

I’m not sure what exactly drew me to create this. I think more than anything I wanted to share something easy for you all to create and enjoy. Something to help you celebrate the beginning of the summer season. Plus, I had fresh basil on hand. Anytime I have fresh basil leaves, I just have to use it up!

There are so many fun picnics, BBQs, and dinners with friends ahead, I can’t wait! So I just knew I had to make time to get this recipe out to you all ASAP.

the details are simple

To keep the mess down and things very, very hands-off, I decided we’d roast up the tomatoes in the oven. I love roasted, burst tomatoes. They make for the best “chunky vinaigrettes”. You can use them for serving with salads and bread. 

Be sure to use colorful cherry tomatoes. Then toss them with really good olive oil (I’d recommend our olive oil with California Olive Ranch). Then add sweet and tangy champagne vinegar, honey, lots of smashed garlic cloves, shallots, oregano, thyme, and a good amount of chili flakes (or to your taste). 

I did use chile pepper as well, but if you’d prefer to just use chili flakes, that’s just fine too! As always, make sure to adjust the spice levels to your liking.