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A bowl of chopped salad with cucumbers, tomatoes, green olives, pickles, and fresh herbs is served in a white dish on a wooden surface—perfect alongside your favorite bread dipping oil recipe.
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Bread Dipping Oil

A loaded Mediterranean-style bread dipping oil with diced tomatoes, cucumbers, green olives, red onion, and parsley in extra virgin olive oil. Served with smoky charred sourdough.
Prep Time5 minutes
Cook Time2 minutes
Total Time7 minutes
Course: Appetizer
Cuisine: Mediterranean
Keyword: bread dipping oil, dip recipe, olive oil
Servings: 6 slices
Author: The Modern Nonna

Equipment

Ingredients

  • ½ cup diced tomatoes 1 medium tomato
  • ¼ cup diced cucumbers about 1/2 cucumber
  • 2 tablespoons diced green olives I love castelvetrano
  • 2 tablespoons diced red onion
  • 1-2 tablespoons fresh parsley minced
  • ⅓ cup extra virgin olive oil
  • salt to taste
  • 4 slices sourdough bread sliced thick, for serving

Instructions

  • Dice the tomatoes, cucumbers, green olives, and red onion into small, uniform pieces.
    Close-up of hands holding a knife and slicing a cucumber over a white plate with chopped vegetables, perfect for pairing with your favorite bread dipping oil. Sunlight casts shadows on the plate and wooden surface beneath.
  • Add all diced vegetables and minced parsley to a wide, shallow bowl or plate. Pour olive oil over the vegetables. Season with salt and stir gently to combine.
    An overhead view of a plate with chopped tomatoes, herbs, onions, olives, and cucumbers arranged in rows, as olive oil is being poured over the top for a fresh bread dipping oil recipe.
  • Char the sourdough: toast thick slices directly over a gas flame, in a hot cast-iron skillet, or under the broiler until charred in spots.
    A piece of bread is held with metal tongs over an open gas stove flame, being toasted directly on the burner grate, perfect for enjoying with a homemade bread dipping oil recipe.
  • Serve the dipping oil immediately with the charred sourdough and enjoy!
    Two hands hold and pinch a charred tortilla chip above a plate of colorful, finely chopped salsa—perfect for pairing with an olive oil bread dip or your favorite bread dipping oil recipe on a white dish.

Notes

  • Uniform Dice: Cut the vegetables small and evenly so you get a little of everything in each bite.
  • Salt Last: Add salt just before serving to keep the vegetables crisp and prevent excess liquid.
  • Best Bread: Charred sourdough adds the best smoky flavor and holds up beautifully to the chunky dip.
  • Serve Fresh: Enjoy within 30 minutes for the freshest texture and flavor.
  • Easy Variations: Try adding feta, fresh mint, basil, or Aleppo pepper for extra Mediterranean flavor.

Nutrition

Serving: 1 slice | Calories: 232kcal | Carbohydrates: 24g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Sodium: 301mg | Potassium: 105mg | Fiber: 1g | Sugar: 3g | Vitamin A: 94IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 2mg
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