Hands down one of my favorite new recipes. The sharp salty flavor of feta cheese combined with the rich texture of Greek yogurt make a perfect base for the layer of summer tomatoes, lemon juice and mint. If you thought it ends there, it doesn’t- let’s warm up olive oil, and add smoked paprika (A Spanish favorite) to drizzle the final layer with the paprika oil. All of this comes together with minimal effort.
This dish is versatile, you can serve this up as an appetizer to guests with crusty bread or add a layer to your toast and eggs for your morning breakfast.
Tomatoes With Creamy Feta
Recipe from Bon appétit
4 oz. feta, crumbled
1/2 cup plain whole-milk Greek yogurt
Zest of 1 lemon
1 Tablespoon fresh lemon juice
3 Tablespoons extra-virgin olive oil, divided
1 Tablespoon chopped mint, plus leaves for serving
Freshly ground black pepper
1/2 teaspoon salt
1/4 teaspoon smoked paprika
1-1/2 lb. mixed heirloom tomatoes, sliced, quartered, or halved
Flaky Sea Salt
Mash feta in a small bowl with a fork. Add yogurt and mix until combined, then mix in lemon zest, lemon juice, 1 Tablespoon oil, and 1 Tablespoon mint. Season feta spread with pepper and 1/2 teaspoon salt.
Just before serving, heat remaining 2 Tablespoons oil in a small saucepan over medium. Cook paprika, swirling pan, until fragrant, about 30 seconds. Let cool slightly.
Transfer feta spread to a large shallow bowl and pile tomatoes on top. Sprinkle with sea salt, and pepper. Drizzle paprika oil over; top with mint leaves.
Note: Spread can be made 2 days ahead. Cover and chill.