Taste of the Mediterranean This past weekend, we threw a party at our home for our dear friends who were just married. It couldn’t have been a more perfect evening, warm but dry (very uncharacteristic of Charleston). We decided to have a Mediterranean-themed dinner. There were too many yummy things to mention, but the one thing I received the most compliments on was a mixture (for lack of a better word – I don’t like the word “DIP”) of roasted tomatoes, crumbled feta cheese, kalamata olives and fresh dill. It was an experiment that I threw together to go with pita chips and a crudité platter of local veggies.

It was a hit. I didn’t warm it, but I let it sit out for an hour before serving and the flavors melded well. I served along side it homemade pimento cheese, which we are launching soon.

Here’s the recipe for the Mediterranean “DIP” enjoy!

Mediterranean DIP

Ingredients

  • Cherry Tomatoes
  • Feta Cheese
  • Fresh Dill
  • Kalamata Olives
  • Olive Oil
  • Salt and Pepper

Instructions

  1. Halve cherry tomatoes and drizzle with olive oil, salt and pepper and roast in a 400 degree oven for approx 10 minutes (they will look a bit wilted when ready-let cool and drain excess juices)
  2. Chop olives and add cooled tomatoes
  3. Mix in crumbled feta cheese
  4. Snip washed dill with scissors
  5. Drizzle with olive oil and salt and pepper
  6. Toss together until everything is mixed well
  7. If time allows store in fridge overnight and let sit out for at least an hour before serving
  8. Serve alongside your favorite vegetables (I used green beans, radishes, cucumbers, and carrots), pita chips or grilled flatbread.

P.S. For dessert, I served our Callie’s shortcakes that just became available online this week!