Feta Cheese Dip With Tomato And Red Onion

Pro tips

• Salt and drain diced tomatoes and red onion on paper towels for 5 minutes before mixing to remove excess moisture and prevent a soggy dip.
• Add red wine vinegar and olive oil just before serving; premixing will cause the feta to absorb liquid and become dense.
• Taste as you go when adding salt and pepper—feta is already salty, so adjust gradually to avoid over-seasoning.
• Crumble block feta by hand rather than using pre-crumbled cheese for better texture and control over chunk size.

Substitutions

• Red wine vinegar → White wine vinegar or lemon juice (slightly sharper or citrusy flavor)
• Red onion → Yellow or white onion (less sweet; use sparingly and let sit briefly to soften bite)
• Plum tomatoes → Roma or cherry tomatoes (adjust dice size for consistency)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days; stir gently before serving. Do not freeze.

Can I make this dip ahead of time?

Yes. Mix the feta, tomato, and red onion up to 4 hours ahead; store covered in the refrigerator. Add red wine vinegar and olive oil just before serving to prevent sogginess.

What's the best way to crumble feta cheese for this dip?

Use block feta rather than pre-crumbled, and crumble it by hand with your fingers into bite-sized pieces for better texture and moisture control.

Can I use white onion instead of red onion?

Yes, but red onion adds a mild sweetness and color that complements the feta. White onion will be sharper; use less and let it sit in the dip for a milder flavor.

How do I prevent the dip from becoming watery?

Dice tomatoes and red onion finely, salt them lightly, and let sit 5 minutes on paper towels to absorb excess moisture before mixing with feta.

What chips pair best with this dip?

Pita chips are traditional, but tortilla chips, crackers, or vegetable sticks like cucumber and bell pepper also work well.