Ingredients
- Cherry tomatoes or Roma tomatoes: 1.5 cups, finely diced
- Extra Virgin Olive Oil: 1/2 cup
- Fresh Garlic: 3 cloves, minced
- Fresh Basil: 1/4 cup, finely chopped
- Balsamic Vinegar (optional): 1 tablespoon
- Coarse Salt: 1 teaspoon
- Black Pepper: 1/2 teaspoon
Instructions
- Step 1: Finely dice the cherry tomatoes and mince the garlic cloves. Place the diced tomatoes and minced garlic into a medium-sized mixing bowl.
- Step 2: Add the coarse salt, black pepper, and balsamic vinegar (if using) to the tomato and garlic mixture, tossing gently to combine the seasonings thoroughly.
- Step 3: Pour the 1/2 cup of extra virgin olive oil over the tomato mixture, stirring just until the oil lightly coats all the ingredients and settles at the bottom of the bowl.
- Step 4: Gently fold in the finely chopped fresh basil. Cover the bowl with plastic wrap and allow the dip to rest at room temperature for at least 30 minutes to allow the flavors to properly meld.
- Step 5: Before serving, taste the dip and adjust the salt or pepper as needed. Serve immediately alongside crusty bread slices, crackers, or toasted pita points.
Notes
- Store leftovers immediately in an airtight container in the refrigerator for up to 3 days, but allow it to sit at room temperature for 15 minutes before serving again to soften the olive oil.
- Never attempt to heat this dip; the fresh basil, tomatoes, and olive oil mixture are meant to be served cool or at room temperature.
- Spoon this bright dip over grilled chicken, fresh mozzarella slices, or baked potato halves for a vibrant, instant summer meal booster.
- For the deepest flavor, allow the dip to rest for a full hour—instead of the minimum 30 minutes—to ensure the raw garlic mellows sufficiently into the oil and the tomato juices fully release.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American