This dip is a common snack on bread for lunch or to accompany an aperitif as the sun goes down, especially on our hot July days here in Greece. The recipe is very simple and so delicious. It takes few minutes to be prepared and the freshness of its ingredients infuses your tasting senses. You can also tweak with some other vegetables, and you’ll again end up with an unforgettable hors d’oeuvre. I scrapped the tips from the glowkitchen blog.
Ingredients for 4-6:
6 tablespoons extra-virgin olive oil (highest quality you can find)
1/4 teaspoon sea salt
1/8 teaspoon freshly ground black pepper
4 dashes of sweet paprika
4 dashes of dried oregano
4 dashes of thyme flowers
4 dashes of chili pepper flakes
1 small garlic clove, minced
1 medium tomato, chopped
1 long green pepper, seeded and chopped
4 ounces feta cheese, crumbled
1/2 tablespoon grated parmigiano reggiano cheese
8-10 black olives
Pour the olive oil in a serving place.
Add all the spices and garlic and mix with
your clean index finger until
all is distributed.
Add the tomatoes in the center and
top with the tomato, pepper, feta cheese,
and parmigiano reggiano.
Circle the center with the black olives and serve.