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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:
Peach Burrata Crostini with Burst Cherry Tomato Vinaigrette
Charred Baby Bell Peppers with Burrata
Everything Ranch Cheese and Pretzel Snack Mix
Baked Buffalo Chicken Egg Rolls
Honey Whipped Feta with Garlic Herb Roasted Olives
Garlic Herb Roasted Olives with Burrata.
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
Servings: 8
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.
Ingredients
- 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
Instructions
- 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.
What could I use instead of champagne vinegar as I can’t get it here easily in the UK?
Thanks, love to try the recipe, looks yum!
You can use balsamic vinegar or really whatever vinegar you prefer! xT
I made this recipe to take to a friend’s house this past summer, everyone in the family loved it, even the kids. We are going back to see her mid December and even though this is a summery dish, this is what she requested that I make and bring again this weekend. Bonus, she is gluten free so safe to bring to her house. I was able to find some GF pitas, cut them up and toasted them just for her to use for this yummy dip.
Hey Heather,
Awesome!! Thanks a lot for making this recipe, I am so glad it turned out well for you! Have a great weekend!🎄⛄️
This looks amazing! Can you make it the day ahead? Thanks!
Hey there,
I would recommend making this the day you want to serve for best results:) Please let me know if you have any other questions! xx
I’ve made this probably 5 or 6 times this summer and it’s been amazing. It’s so
versatile and you can tweak it according to preferences and it still comes out amazing. Subbed mozzarella a few times, plopping in a whole big ball in the middle and it gets soft from the heat of the dish and with some fresh bread it’s ??????
Hey Amber,
Happy Monday!! Thanks a lot for making this dip so often and sharing your review, I am so glad it is always enjoyed! Have a great week! xx
I have made this according to the directions, with goat cheese substitution, and twice, I added a tall, whole block of feta in the baking dish. Once, I added some pasta water and served it with angel hair pasta. Another, smeared it over toasted baguette. This saved my summer meal planning. It’s our dinner:)
Hi Cara,
Happy Sunday!! I am thrilled to hear that this recipe was enjoyed, thanks for sharing your review and making it! xxT
Made this into a salad. Cubed the bread and made garlic croutons and tossed together with all ingredients. Yummy – my go to summer salad!
Hey Jan,
Happy Sunday!! Thanks for sharing your feedback and making this recipe, I am so glad it was a hit! Happy 4th of July!??
This was an excellent dinner for two. I served it with some olive brushed and toasted sourdough. The best thing I have ever made! The leftovers will be perfect for sandwiches. Thanks, HBH!
Forgot to leave 5 stars. Also – I used a fig balsamic instead of champagne vin and it turned out excellent.
Thanks again Kim:)
Hey Kim,
Fantastic!! Thanks a lot for trying this recipe and sharing your review, I love to hear that it was enjoyed! ?Tieghan
I cut the recipe in half for a dinner for two, and my husband ate the whole thing. Guess next time I’ll have to make it according to directions so I can have some too. Thanks for the great recipe!
Hey Donna,
Happy Sunday!! Thanks so much for making this recipe, I love to hear that it was enjoyed!? xTieghan
I made this dip but spooned it over spaghetti and tossed it. So good!
Hey Anne,
Happy Sunday!! Thanks for giving the recipe a try and your comment, love to hear that it was enjoyed!! xTieghan
I made this recipe last night for a simple clean out the fridge dinner. I didn’t have feta so I sprinkled fresh parmesan on top when the it came out of the oven . Served it with toasted ciabatta, fresh mozzarella, slices of grilled chicken, pepperoni, and roasted red peppers. It was delicious and I will definitely be making this dish often!
Hey Lori,
Happy Friday! Thanks so much for sharing your feedback and trying this recipe out! Love to hear that it was enjoyed:) xxTieghan
Made this last night and it was a huge hit! Will be making it all summer. Can’t wait until my garden tomatoes are ready.
Hey Laura,
Awesome!! I am so glad to hear that this recipe was enjoyed! Thanks for making it and sharing your feedback:) xx