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 them 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.
Throw the tomatoes in the oven and let the oven work its magic.
While the tomatoes are cooking, cube the feta cheese and add it to a shallow serving bowl/plate. I like to lightly crumble half of the cubes. I would also toast up some crusty ciabatta bread or warm fresh pitas to serve alongside. You need a little bread or pita chips with this dip!
When the tomatoes have burst, spoon those warm tomatoes and any oils left in the dish over the cheese.
Top with a handful of fresh halved cherry tomatoes, lots and lots of fresh basil leaves, and additional black pepper and sea salt.
You can serve this warm or at room temperature. It truly is delicious either way.
And so hard to mess up, right? The perfect summery appetizer for you all to serve throughout the next few months. Have fun switching out the herbs and using what’s in your fridge. Or maybe just use whatever’s growing in your garden!
And lastly, these tomatoes would be amazing over fresh burrata cheese too. Both are wonderful in their own ways.
Looking for other appetizer recipes? Here are a few ideas:
Lastly, if you make this Crumbled Feta and Tomato Basil Vinaigrette Dip, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crumbled Feta and Tomato Basil Vinaigrette Dip
Calories Per Serving: 232 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 cups cherry tomatoes
- 1/3 cup extra virgin olive oil
- 2 tablespoons champagne vinegar
- 2 teaspoons honey
- 6 cloves garlic, smashed
- 2 shallots, thinly sliced
- 1 tablespoon lemon zest
- 2 tablespoons fresh oregano leaves
- 1 tablespoon fresh thyme or 2 sprigs
- sea salt, black pepper, and chili flakes
- 12-16 ounces feta cheese, cubed
- 1/2 cup fresh basil, roughly torn
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- 1. Preheat the oven to 450° F. 2. In a baking dish, combine the tomatoes, olive oil, vinegar, honey, garlic, shallots, lemon, oregano, thyme, and a big pinch of chili flakes. Bake for 15-20 minutes, or until the tomatoes begin to burst and the oil is sizzling.3. Meanwhile, cube the feta cheese and arrange it in a shallow serving bowl. Lightly crumble half of the feta cubes. 4. Spoon the warm tomatoes and oil over the feta. Season with additional sea salt and black pepper. Top with basil.