How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Salmorejo Dip Recipe?

You need 9 ingredients. The key ingredients include: 4 cups packed torn rustic white bread, preferably day-old and slightly stale, 4 cups warm water, 1 pound roma tomatoes, peeled, halved, and seeded, 1 medium garlic clove, peeled, and more.

Is Salmorejo Dip Recipe suitable as snacks & appetizers?

Yes, Salmorejo Dip Recipe falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Salmorejo Dip Recipe?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Salmorejo Dip Recipe

Name: Salmorejo Dip Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups packed torn rustic white bread, preferably day-old and slightly stale; 4 cups warm water; 1 pound roma tomatoes, peeled, halved, and seeded; 1 medium garlic clove, peeled; 1/3 cup extra virgin olive oil; 2 tablespoons Sherry vinegar; Kosher salt and freshly ground black pepper; 1 hard-boiled egg, coarsely chopped; 2-3 slices thinly sliced Iberico or Serrano ham, finely diced

Try this homemade Salmorejo Dip recipe the whole family will love. Made with white bread, warm water, roma tomatoes and garlic. Easy step-by-step instru…

This Salmorejo Dip relies on simple, everyday ingredients such as warm water, medium garlic clove, peeled, extra virgin olive oil and sherry vinegar. It comes together quickly and makes 4 servings, at about 346 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Servings: persons

4 cups packed torn rustic white bread, preferably day-old and slightly stale
4 cups warm water
1 pound roma tomatoes, peeled, halved, and seeded
1 medium garlic clove, peeled
1/3 cup extra virgin olive oil
2 tablespoons Sherry vinegar
Kosher salt and freshly ground black pepper
1 hard-boiled egg, coarsely chopped
2-3 slices thinly sliced Iberico or Serrano ham, finely diced

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
346 kcal
Category
Snacks & Appetizers

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