Greek Salad Bread Dipping Oil
- 11 hours ago
- 3 min read
This Greek Salad Bread Dipping Oil is packed with creamy feta, kalamata olives, sundried tomatoes and oregano served with warm gluten-free bread for dipping. Fresh, salty and full of Mediterranean flavour, it’s the perfect easy entertaining recipe for grazing tables, lunch platters or sharing with friends.
The Best Bread Dipping Oil You'll Ever Make
Everything you love about a Greek salad - briny kalamata olives, creamy feta, sweet sundried tomatoes, bright lemon - brought together in a pool of the most beautiful extra virgin olive oil and served with warm bread for dipping. It's ready in 10 minutes, requires zero cooking, and tastes like something you'd pay good money for at a restaurant.
Watch How to Make Greek Salad Bread Dipping Oil
Why these Ingredients work so well Together
This recipe isn't just a random collection of Mediterranean ingredients thrown into a bowl - every element is doing something specific.
The extra virgin olive oil is the base, and it matters enormously here. I use Agourelaio Early Harvest Organic EVOO from Sakellaropoulos Organic Farms as it has a peppery, grassy finish that makes the whole bowl taste alive. Use the best quality you can find because there's nowhere to hide in a recipe this simple.
The balsamic vinegar adds just enough acidity to cut through the richness of the oil and feta without overpowering anything.
Kalamata olives bring a deep, briny saltiness that anchors the whole dish and gives it that unmistakably Greek character.
Sundried tomatoes add a sweet, jammy intensity that fresh tomatoes simply can't. Slice them finely so you get a little in every dip.
Feta is the heart of this recipe. It crumbles into the oil, softens slightly, and makes every mouthful creamy and salty in the best possible way.
Lemon zest and Greek oregano are the finishing touches that lift everything - the zest adds brightness without adding liquid, and good quality dried oregano (and Greek oregano really is different) adds a warmth that ties all the flavours together.
Freshly cracked pepper - don't skip it. It adds a gentle heat that keeps you coming back for one more dip.
Frequently Asked Questions
What's the secret to the best Greek salad bread dipping oil?
Chop everything as finely as possible. Smaller pieces mean more flavour in every single dip and a much better overall texture - it makes a noticeable difference.
Can I make this ahead of time?
Yes, up to a couple of days in advance; however, combine on the platter just before serving for the freshest result.
What's the best bread for dipping?
Any crusty bread works beautifully. Gluten-free, sourdough, ciabatta or a fresh baguette -whatever you love.
Can I use regular oregano instead of Greek oregano?
You can, but Greek oregano has a stronger, more aromatic flavour that makes a noticeable difference in this recipe. It's worth seeking out.
How long does it keep?
Best served fresh, but leftovers can be stored in an airtight container in the fridge for up to 2 days. Bring back to room temperature before serving and give it a good stir.
Can I use any olive oil?
Technically yes, but the olive oil is the star of this recipe, so quality matters enormously. A good early harvest extra virgin olive oil will make a significant difference to the final flavour.
Greek Salad Bread Dipping Oil
Serves 4–6
Prep Time: 10 mins
INGREDIENTS
½ cup Extra Virgin Olive Oil (First Harvest or Cold Pressed)
1-2 tablespoons balsamic vinegar
¼ cup very finely chopped parsley
½ cup chopped Greek Organic Kalamata Olives
½ cup finely sliced sundried tomatoes
Zest of ½ lemon
¾ cup feta, crumbled
1 heaped teaspoon Greek Oregano
Freshly cracked pepper
Gluten-free bread, toasted if desired, for serving
INSTRUCTIONS
1. Combine the Dipping Oil
Add the olive oil, balsamic vinegar, parsley, olives, sundried tomatoes, lemon zest, feta, oregano and pepper to a shallow serving bowl or plate, then stir well to combine.
2. Finish and Serve
Serve with fresh, warm or toasted gluten-free bread for dipping.
Have you tried this recipe?
Share it with me at @createcookshare on
Margaret Pahos @CreateCookShare
Comments