Olive Oil, Fresh Garlic + Tomato Bread Dip
Juicy, grated tomato and plenty of garlic make this easy, spoonable olive oil bread dip the perfect quick (Spanish-inspired!) appetizer to whip up when people come over.
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When it’s too hot to cook, you know I vote dips for dinner. And I made this bread dipping oil a little more substantial with tomato, so it’s the perfect base for a no cook dinner spread with crusty bread, some good olives and whatever fruit, veg and cheese you might have in the fridge.
It’s inspired by one of my favourite Spanish appetizers, pan con tomate, which is made by grating a gorgeous ripe tomato…so I just grated that tomato right into the bread dip, with plenty of garlic. Grating the tomato, instead of dicing, allows for a perfectly spoonable bread oil that clings to the bread with no chunky tomatoes tumbling off onto your lap. Ever tried to eat bruschetta standing up? You get it.
If you’re doing a little Mediterranean snack spread for guests, this would go SO well with my quick marinated white bean salad, loaded with chunky olives. The dietitian in me won’t skip an opportunity to get you to eat more beans.
Looking for more easy, flavour-packed plant-based recipes? Pick up a copy of my book Plant Magic at your local bookshop or library!
Whip up this easy, garlicky, bread dipping oil for guests (or just you!).
This dipping oil for bread is ridiculously easy: you can whip it up in 5 minutes flat and feel like you’re in a cute cafe, even if all you’re actually doing is watching TV in your sweats (I vote for the French luxury real estate show, L’Agence, to complete the mood).
There are just two keys to getting it right: a juicy, ripe heirloom or field tomato plus good seasoning. You really want that juiciness so more flavour is infused into the oil…
And I’m telling you exactly how much salt to use because most recipes just advise “salt and pepper to taste” but if you don’t use enough salt, it’s just not gonna be as delicious and I don’t want that on me, ha.
A lot of the other bread dip recipes rely on punchy balsamic vinegar and herbs to give flavour but my version is all about letting the garlic and tomato shine for a savoury, summery vibe so getting the salt level right is super important.
More quick, cold vegan dips for snacking…or dinner:
- 5 Minute Vegan Dill Dip with Cashew Cream
- Protein-packed Curried Red Lentil Dip
- Vegan White Bean and Roasted Red Pepper Dip
- Edamame Sesame Dip with Miso
- Nourishing Vegan Beet Dip with Hemp Hearts
Olive Oil, Fresh Garlic and Tomato Bread Dip
Ingredients
- ⅓ cup extra virgin olive oil
- 1 medium ripe field or heirloom tomato
- 2 cloves garlic, crushed or micro grated
- 1 tablespoon sherry or red wine vinegar
- ¼ cup minced fresh parsley
- ½ teaspoon salt
- freshly cracked pepper
Equipment
- box grater
Instructions
- Pour the olive oil into a shallow serving dish. Grate the tomato using a coarse box grater, directly over the olive oil.
- Add the vinegar, salt, pepper and stir to combine. Sprinkle with parsley and serve with good crusty bread.
