Tomatoes With Creamy Feta
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
Directions
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.