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Raw Vegetables with Olive Oil Dip

This colourful antipasto from Rome is usually served with a dip made only from olive oil and salt.

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3 large carrots, peeled
2 fennel bulbs
6 celery sticks
1 pepper
2 large tomatoes or 12 cherry tomatoes
8 spring onions
12 radishes, trimmed
12 small cauliflower florets

For the dip

120ml/4fl oz/ ˝ cup extra virgin olive oil
45ml/3 tbsp fresh lemon juice and
4 fresh basil leaves, torn into small pieces (optional)
Salt and black pepper


Serves: 6


Prepare the vegetables by slicing the carrots, fennel, celery and pepper into small sticks.

If using large tomatoes, cut into sections, or leave cherry tomatoes whole. Trim the roots and dark green leaves from the spring onions. Arrange all the vegetables on a large platter, leaving space in the centre for the dip.

Make the dip by pouring the olive oil into a small bowl. Add salt and pepper and stir in the lemon juice and basil, if using. Place the bowl in the centre of the vegetable platter.

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