The past month has been a whirlwind. First up, cookbook launch! I never thought the day would come. Then, celebratory girls’ night, my grandma’s birthday in Oklahoma, Ali’s bachelorette party, Memorial Day, Jordan’s baby shower, Ali’s amazing wedding, and another girls’ night (shown here).
The days are long, and I’m planning more trips for this year and next. Catching up and celebrating with friends and family has been so restorative. After all those celebrations, I’m simultaneously eager for another excuse to go dancing and looking forward to more lazy nights in with Cookie. Post-cookbook Kate is ready to take on the world.
Believe it or not, for years after I started sharing recipes on this blog, I was still nervous about cooking for people in real life. I used to get nervous butterflies before anyone took a first bite. Maybe you know the feeling.
Now that the book is finally finished, I’m so desperate to make up for lost time that I’m practically bribing friends to come over so I can cook for them. I have a whole cookbook’s worth of obsessively-tested, new favorites to make for them.
For this edition of girls’ night, though, I made a new recipe. It’s a combination of two recipes from ages ago—this baked Mediterranean feta dip (here’s an improved version) and this tomato basil salad, which was hardly a recipe but look at Cookie.
I was going to just re-make the dip (and I did, actually) but it wasn’t as epic as I remembered it. I didn’t feel like turning on the oven again on a warm June day, so I came up with this recipe instead. This tomato and feta dip is delicious, colorful, and so simple to make. It’s definitely going to become my go-to summer party appetizer, along with the avocado, spinach and artichoke dip from the book.
I always base my party formula around one dip and lots of complementary fresh fruit and veggies. I’ll often add stovetop popcorn, a cheese plate and crackers, and some cookies to the menu (Tessa brought over these chocolate chip cookies and they are insane).
And wine, of course. I’m excited to be working with Bota Box this year. Boxed wine hasn’t always been so good, but Bota Box is great, and it’s just so easy. I always have chilled rosé or white wine in my fridge now for impromptu parties, or for a glass with a friend on the patio after a long day. I don’t have to worry about the wine going bad, since it’s vacuum-sealed and keeps well for up to a month once opened. And, it’s easier to recycle one box and bag afterward (their packaging is 100% recyclable) than it is to recycle four wine bottles.
I served this dip with their dry rosé, which is a relatively new offering. It’s refreshing on a warm day, and it’s definitely on the dry side (not too sweet). Dry rosé wines pair well with bold summer flavors like tomatoes, olives, garlic, grilled vegetables and herbs. Rosé also goes well with the foods that you already associate with white wines, including fruit, pasta and cheese. Their chilled rosé was the perfect contrast to this summery dip. Please let me know how you like the recipe, and the wine!
More Fresh Tomato Recipes
Tomato surplus? Lucky you! Here are a few more summertime tomato recipes:
- Caprese Pasta Salad
- Classic Pico de Gallo
- Easy Tomato Salad
- Heirloom Caprese Salad
- Tomato Basil Bruschetta with Balsamic Drizzle
- Ultimate Gazpacho
Mediterranean Tomato & Feta Dip
- Author:
- Prep Time: 20 mins
- Cook Time: 0 mins
- Total Time: 20 minutes
- Yield: 8 servings 1x
- Category: Appetizer
- Method: By hand
- Cuisine: Mediterranean
This tomato feta dip recipe is perfect for summer parties! This beautiful dip is absolutely delicious and easy to make. You can serve it as a salad or use it as a topping for scrambled eggs or omelets, too. Recipe yields 6 to 8 servings.
Ingredients
- 2 pints (4 cups) cherry tomatoes, quartered (I love a mix of red and yellow)
- ½ cup pitted Kalamata olives, thinly sliced
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons lemon juice
- 2 tablespoons oil-packed sun-dried tomatoes, rinsed and chopped
- 2 cloves garlic, pressed or minced
- 1 teaspoon balsamic vinegar
- 10 twists of freshly ground black pepper
-
6 ounces feta cheese, crumbled (don’t buy pre-crumbled; buy a block of feta!)
-
⅓ cup chopped fresh basil
-
Accompaniments: Toasted crostini or pita wedges, crusty bread, pita chips or sturdy crackers…
Instructions
- Combine the quartered tomatoes and sliced olives on a large serving platter or in a medium-sized serving bowl. Set aside.
- In a small bowl, combine the olive oil, lemon juice, sun-dried tomatoes, garlic, vinegar and pepper. Whisk until blended. Drizzle all of the mixture over the tomatoes and olives, and toss to combine.
- Sprinkle the crumbled feta and chopped basil over the tomatoes. Gently toss a few times to combine. Serve immediately, with accompaniments of your choice. This dip is best when fresh, since the tomatoes continue to release their juices over time, but leftovers (covered and chilled) are still good for a day or two.
Notes
▸ Nutrition Information
This post was created in partnership with Bota Box and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Trish C G
I live in Cyprus, and feta would more normally be combined with feta…but, I love your idea. Happy to share any input direct from the source any time. Love your work!
Kate
Hi Trish! I think you meant something else when you said feta the second time. Would love to know what’s normally served with feta—white wine?
Trish C G
My apology. Late here. I meant feta would normally be served with oregano rather than basil. Thanks for replying. And, always her fornyou from the East Med.
Pdo
Trish you’re prob right but I’ll eat feta with just about anything!!! Ha
Aida Mollenkamp
Mmmm sounds like summer! love how versatile this recipe is, definitely on my list of foods-to-try.
Kate
I hope you do, Aida!
Meredith | Earth & Oven
Omg- this is like all of my favourite salty things in an irresistibly-
snackable dip! Hello summer! P.S loving your book this spring! The salads are my favourite :)
Kate
Exactly! And no hot stove needed. Happy to hear you love the book, too!
Sandra Lea
Why rinse the sun-dried tomatoes? You could use this oil in place of some of the olive oil.
Kate
You definitely could! I’m really particular about my olive oil—I guess I just don’t trust the olive oil in the jar to taste good, but I need to give it a shot.
Brad
I dry out my tomatoes in my food dehydrator and then rehydrate in a 50/50 blend of red wine vinegar and water for seven minutes, remove from heat and continue to let sit for two in said liquid. Place on a paper towel lined cookie sheet and pat the dry and then pat them dry again. Remove as much extra water as you can to prevent spoilage. Place in a jar and layer with some chili flakes or capers, press down gently on tomatoes, and repeat. Top off and completely submerge in a quality olive oil, and store in the fridge. This way, I decide what olive oil to store them in. Plus, a touch of chili flake spices them up or with capers…I just love capers
Emily | Shiny Happy Bright
Love this! We have a big group coming over this weekend – so I’m going to give this a go with a big stack of pita as an accompaniment :)
Kate
Perfect timing! :)
Sheila MCcorry
I put this over my grilled chicken! Yum.
Kate
It’s so versatile, I love that it has so many uses!
Julia
YUM!
Kate
:)
Margarita
I looked up bota box wine and it is neither vegan or vegetarian friendly. It may be treated with fining agents like casein, gelatin or fish products. So, not a good choice for vegetarians or vegans.
Kelly | Maverick Baking
This looks wonderful! So fresh with all those ripe tomatoes, and the salty feta just sounds like a heavenly match. Great idea!
Kate
Thanks! I hope you get a chance to try it, Kelly.
Pam Culver
I found out about you after seeing a story on SkinnyTaste’s instagram and I’m kicking myself for not finding you sooner. I work at a library and asked that we get it for our collection, and after looking at it I’m purchasing it myself. I’m not even a vegetarian and I want to try every recipe — including this one! O_O
Thanks for sharing your talent with the rest of us!
Kate
Thanks, Pam! I’m glad you found my blog, and thank you so much for requesting my book for the library! That’s really wonderful. I hope you enjoy it.
suzanne
wow, I can’t wait to try this. so simple but creative-thanks. by the way I love the photos of cookie, make the site real
Kate
Thanks, Suzanne! I hope you enjoy the dip. Cookie says hello!
Susan
This dip sounds delicious. I don’t do parties or dips, but love the idea of using it for scrambled eggs or omelets.
Totally off topic: what breed of dog is Cookie? She looks very much like a dog I met recently, whose breed I can’t remember. I just remember that he was a really good, friendly, calm dog.
Kate
This would be a great omelet topper–I’m going to have to try that! And Cookie is half schipperke and half dachshund/Australian koolie mix. I was so curious, I ended up doing a DNA test to find out!
Laura
Screw parties. I’ll just eat this with a spoon.
Kate
I mean, that’s always an option.
Sara
This looks so good. I just planted [eep, late] my tomatoes a week or so ago, and I can’t wait for my cherry tomatoes to pop into existence so I can make this.
Kate
Oh, homegrown tomatoes are the *best*. I hope they pop up fast!
Katherine
I just love seeing the pictures of Cookie. So cute. :)
This dip looks delicious! Feta is my friend
Kate
Oh man, feta is my friend, too! And Cookie says hello. :)
chelsy
this was really good – perfect to serve over chicken!
★★★★★
Kate
Great! Thanks, Chelsy.
Jodi
Made this tonight for a quick dinner. It was so delicious! I’ll be bringing this to all the parties/BBQs I go to this summer. I love your blog:)
★★★★★
Kate
Perfect! Thanks, Jodi!
Courtney
Delicious, refreshing dish! I served as an appetizer for a dinner party and my guests loved it on a warm summer night. With the leftovers, I added to a basil pesto pasta and it was perfect. Thanks, Kate!
★★★★★
Linnea Varner
This is so good! I made a big batch for a party, and everyone loved it! Warmed up the leftovers and spooned them over browned chicken thighs to bake for tonight’s dinner. Smells amazing!
Kate
Awesome! I’m so glad you found a good use for the leftovers, too. :)
Jamie
This was DELICIOUS! I added chickpeas to up the protein count since I wanted to eat it for lunch. The flavor combination is perfection!
★★★★★
Kate
Yum! That’s a full meal right there. Sounds delicious, Jamie!
Pdo
I just found your site about 2 weeks ago and have already made several of your recipes. I tried this one today. It was fantastic! I used cinlantro instead of basil because I had just used all my basil on some pesto for some pizza I was making. All in all, it great appetizer before before some pesto pizza!
tiger
i made the dip & put it between piecesof sourdough bread and pressed it on my panini press (I didnt have any chips at the time) and it was sooooo good omg thank you kate
even my non vegetarian boyfriend thought it was really filling
★★★★★
Kate
That sounds delicious, Tiger! Thank you for your comment and review.
Rina
Served it to guests last night, was liked by everyone!
★★★★★
Kate
Great to hear, Rina!
Heiba Kebbas
Delicious! I had a pre-grated mixed of Parmesan, Asiago, and provolone. Served with toasted pita chips. Would definitely make again!
★★★★★
Kate
Wonderful to hear, Heiba. Thanks for your review!
Haley
Hi Kate! This looks amazing. I’m wondering what would be good to use instead of olives? Should I sub something else or just omit? Would love any advice :)
Thanks!
Kate
You can omit or try capers?
Alexa Rose Billy
Can this recipe be made ahead? Like the day before?
Kate
This dip is best when fresh, since the tomatoes continue to release their juices over time, but leftovers (covered and chilled) are still good for a day or two.
Margot D
Oh, SNAP that was delicious. I inhaled it. I had it with sliced, toasted french baguette and put it on a small bed of spinach because it was going bad in the fridge and it’s heart healthy and I need that. YUM. I’ll be posting a pic on your Facebook page.
Kate
I love it! This would be delicious on a French baguette.
Kathy Silberman
I love kove loved this. So easy and so good. I have just made my second batch with what I’m afraid is the last of my homegrown tomatoes. But it’s been a good run. The recipe says it’s best fresh, and I don’t know that this was the case for me. I really enjoyed it on the day I made it, but I had leftovers that chilled in the fridge for several days, and I found it even more delish with the flavors truly mixed by that time. Either way, this recipe was a big hit with me. Thanks, Kate
★★★★★
Nicole
Delicious! Thanks for the yummy and easy recipe.
★★★★★
Kate
Thank you, Nicole!
Marcia
I made this last night for a tennis team party, first party since last March. This dip was a hit, lots of compliments on it. So fresh and flavorful and easy to make. Can’t wait to try your warm version of this. Thanks for all your recipes and hard work. Prayers and positive thoughts for your smooth delivery.
★★★★★
Kate
Thank you, Marcia! I appreciate your review.
Colleen
I lightly cover a chunk of feta with olive oil, Herbs de Provence and crushed pink peppercorns, then leave out for an hour to warm slightly and serve with Ritz crackers. Next time I make, I will use a larger dish and add tomatoes and olives from your recipe. Thank-you. Colleen
Kate
Sounds delicious! Thank you for sharing, Colleen.
Sue Remenyi
I love this recipe and it is a great way to use the glut of tomatoes in my garden. I have made this recipe twice now and last night used mozarella instead of feta and served it on toasted olive bread as a kind of bruchetta. Sue in South Oxfordshire, England.