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Tomatoes With Creamy Feta

5.0

(1)

Bowl of tomato salad on concrete in the sunlight.
Photograph by Peden + Munk, Food Styling by Diana Yen, Prop Styling by Hannah Ferrara

If you’re looking for a new way to celebrate peak summer heirlooms, let this be it. Ripe slices of juicy tomatoes meet a creamy feta-yogurt sauce that plays well with nearly any fruit or vegetable. For a next-level finish, smoked ground paprika is bloomed in extra-virgin olive oil, resulting in a deeply flavorful and savory warm dressing that balances the sweetness of the heirlooms. The rich feta-yogurt condiment can easily be scaled up and do double duty dip for a crudités platter.

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What you’ll need

Recipe information

  • Yield

    4 servings

Ingredients

4 oz. feta, crumbled
½ cup plain whole-milk Greek yogurt
Zest of 1 lemon
1 Tbsp. fresh lemon juice
3 Tbsp. extra-virgin olive oil, divided
1 Tbsp. chopped mint, plus leaves for serving
Freshly ground black pepper
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
¼ tsp. smoked paprika
1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved
Flaky sea salt

Preparation

  1. Step 1

    Mash 4 oz. feta, crumbled, in a small bowl with a fork. Add ½ cup plain whole-milk Greek yogurt and mix until combined, then mix in zest of 1 lemon, 1 Tbsp. fresh lemon juice, 1 Tbsp. olive oil, and 1 Tbsp. chopped mint. Season feta spread with freshly ground black pepper and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.

    Step 2

    Just before serving, heat remaining 2 Tbsp. olive oil in a small saucepan over medium. Cook ¼ tsp. smoked paprika, swirling pan, until fragrant, about 30 seconds. Let cool slightly.

    Step 3

    Transfer feta spread to a large shallow bowl and pile 1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved, on top. Sprinkle with flaky sea salt and pepper. Drizzle paprika oil over; top with mint leaves.

    Do ahead: Spread can be made 2 days ahead. Cover and chill.

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