Balsamic Tomato Bread Dip

Balsamic Tomato Bread Dip is a salad recipe ready in 15 min. It makes 6 servings, each 230 kcal with 3 g protein. Beginner level, 12 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 15 mintotal
  • Beginnerlevel
  • 230kcal a serving
  • 3 gprotein
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Balsamic Tomato Bread Dip

What is Balsamic Tomato Bread Dip

A chopped mix of cherry tomatoes, olives and red onion in a balsamic, garlic and olive oil dressing with basil and parmesan, served with bread for dipping.

More:Salad recipes15-minute mealsLow-calorie meals

How to make Balsamic Tomato Bread Dip

Tips from the cook

  • Dice the tomatoes finely and evenly, so every piece of bread picks up a bit of everything.
  • Let the dip rest for 10 to 15 minutes, as the flavours blend and the tomatoes soften in the oil.
  • Serve with warm crusty bread, crostini, crackers or pita chips, and spoon plenty of the oil over each piece.
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Meal prep and storage

Keeps 2 days covered in the fridge. Bring it to room temperature and add fresh basil before serving.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Balsamic Tomato Bread Dip substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Chilli flakes2 options
  • Leave out (optional heat, 1/4 tsp) leave out (optional heat only)
  • Sweet paprika for colour same amount

    No heat.

Mixed olives3 options
  • Capers (rinse first) less than the olives, to taste

    Sharper and saltier; not identical.

  • Diced gherkins, cornichons or dill pickles 1:1 by volume

    More sour.

  • Fresh torn herbs (basil, parsley or tarragon) a handful

    No brine.

Red onion2 options
  • Spring onion (white part), thin use 2 spring onions per 1/4 red onion

    Milder; still allium.

  • Leave out leave out (optional salad garnish only)
Parmesan2 options
  • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

    Grana Padano is not suitable for egg-free (lysozyme from egg).

    Still contains dairy.

  • Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt

    Does not melt; less sharp.

Serve it with

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