Tomatoes with Creamy Feta
I came across this recipe of sorts on the Bon Appetit website. The author is Diana Yen, and the recipe was published in August of 2022. I refer to it as a “sort of” recipe, because it is simply a feta and yogurt mixture plopped on top of fresh summer tomatoes.
From Ms. Yen: “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.”
More from Ms. Yen: “Smoked paprika is bloomed in extra-virgin olive oil and drizzled over the top, resulting in a deeply flavorful and savory warm dressing that balances the sweetness of the heirlooms.” Honestly, I didn’t love this part of the dish.
The rich feta-yogurt condiment can easily be scaled up and do double duty dip for a crudités platter.
Tomatoes with Creamy Feta
Printable recipe below
4 ounces 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 pounds mixed heirloom tomatoes, sliced, quartered, or halved
Flaky sea salt
Mash the crumbled feta in a small bowl with a fork. Add the yogurt and mix until combined, then mix in the zest, the lemon juice, 1 tablespoon of olive oil, and the mint. I left the mint till the end.
Transfer the feta spread to a shallow bowl and season with freshly ground black pepper and salt.
Just before serving, heat remaining 2 tablespoons olive oil in a small saucepan over medium. Cook the smoked paprika in the oil, swirling the pan, until fragrant, about 30 seconds. Let cool slightly.
Pile on the tomatoes on top of the feta-yogurt spread. Sprinkle with flaky sea salt and pepper.
Drizzle paprika oil over; top with mint leaves.
Serve with warm naan or flatbread.
The feta-yogurt pread can be made 2 days ahead; cover and chill.
Honestly, I think the yogurt and feta mixture should have been left alone. The lemon zest did nothing for me. And the smoked paprika? I love it but it didn’t go with the lemon either. Oh well.
Tomatoes with Creamy Feta
4 ounces 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 pounds mixed heirloom tomatoes, sliced, quartered, or halved
Flaky sea salt
Mash the crumbled feta in a small bowl with a fork. Add the yogurt and mix until combined, then mix in the zest, the lemon juice, 1 tablespoon of olive oil, and the mint. Season feta spread with freshly ground black pepper and salt.
Just before serving, heat remaining 2 tablespoons olive oil in a small saucepan over medium. Cook the smoked paprika in the oil, swirling the pan, until fragrant, about 30 seconds. Let cool slightly.
Transfer feta spread to a large shallow bowl and pile on the tomatoes 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.
About the Author: Chef Mimi
This is going on our menu tonight!
Oh nice! See what you think about the paprika oil!
This is an interesting recipe. I baked feta and tomatoes to make a pasta sauce and didn’t like it.
Huh. Interesting.
Yummy! I make a whipped feta and yoghurt dip with mint, but I absolutely love the idea of the smoked paprika oil drizzle. Right now, I have about 3,000 cherry tomatoes in the basket, so I might just give this a try!
Oh I know, it’s the crazy time of year for tomatoes!
Yum…Feta and tomatoes, such a fantastic combo. I love the paprika oil to finish it. I think I will add a little garlic to my spread too!
That would be a wonderful addition!
Those gorgeous heirloom tomatoes are almost too pretty to eat. I can only imagine how sweet and flavorful they must have been. Just need a couple of toasted crostini’s to slather all that goodness on to and of course maybe a couple of glasses of wine too.
Of course. No need to mention wine – it’s always part of the menu!
perfect summer salad
I love good, garden ripe tomatoes!!!
Beautiful and so elegant. Loving the creamy feta, including the addition of lemon and oil & paprika drizzle!
Thanks! See what you think about that paprika drizzle. I think sumac would work better.
Even without tasting it, I agree with you that the smoked paprika doesn’t belong in the feta-yogurt spread. Sometimes less is more…
Maybe sumac would work better? I love smoked paprika but it did not work well here.
i am ambivalent about smoked paprika (do i like it? Do i not?) but definitely not a tomato fan as you may remember from my posts :=) So I guess i could use cucumber and capsicum instead …
cheers
sherry
It was just a weird addition that wasn’t necessary.
Thanks for your feedback on this recipe. We use the same brand of smoked paprik!
It’s the best!!! It just didn’t work here.
I tend to agree with the smoked paprika; I love the stuff but it would deter from the freshness of the summer tomatoes. Olive oil would be enough for sure. This would make a wonderful dip too, definitely bookmarking for later.
I agree. And I love smoked paprika as well. I’m wondering about sumac. Or just nothing. Or just a drizzle of sharp olive oil.
I think I’d skip the smoked paprika, but otherwise, this looks wonderful! I’m always so happy when local tomatoes come into season!
Well I definitely agree with you.
It’s interesting that you didn’t love the smoked paprika — it seemed like a disconnect to me just as I read the recipe. While all the other flavors are so bright and fresh, the paprika would add an odd darkness. I definitely will try this — love its simplicity!
Let me first say that I adore smoked paprika. It just didn’t work in this recipe. I think sumac would be a better choice with the lemony feta.
I was reading your description and was tickled at the thought of that smoked paprika and olive oil drizzle combined with the feta yogurt and tomatoes – sad to hear it didnt seem to work well, but I have to try that yogurt feta and tomato combo – maybe throw in some fresh basil and mint too!
Oh, that sounds especially good. Try the smoked paprika oil and see what you think I think it was more about the lemony feta and yogurt mixture.
My goodness, I love what you’ve done with that creamy feta!
Why thank you!
Gorgeous! Fresh tomatoes are, for me, the very best thing about summer. I’m glad you shared your opinion about the smoked paprika oil. I was thinking that sounded great, but I’ll proceed with caution from your take on it.
I think it was the lemon that didn’t go with the smoked paprika.
I love the idea of adding yogurt to feta to turn it into a different texture – this sounds right up our alley as we’ve been eating fresh tomatoes with mozzarella or ricotta all summer for lunch!
What a fabulous diet!
This Tomatoes with Creamy Feta recipe sounds like a fresh and interesting way to enjoy summer tomatoes! The creamy feta-yogurt mixture paired with heirloom tomatoes must be a delightful combination.
It’s interesting that you weren’t a fan of the lemon zest and smoked paprika in the recipe. Sometimes, flavors that seem like they should complement each other don’t always hit the mark. It might be worth trying the feta-yogurt mix on its own next time or with a different seasoning to find the perfect balance. Serving it with naan or flatbread sounds like a great way to enjoy it, though!
If I make this again, it will be without the lemon juice and zest. I am pretty sure that’s what didn’t work for me.
The colors are SO vivid, Mimi. . . . a sign to all that the recipe is not only delicious, but full of healthy goodness! As they say, ” A feast for the eyes first!”
Ciao,
Roz
There’s nothing quite like fresh summer garden tomatoes!
I have been looking for a tomato salad that’s a bit different to serve tomorrow. Spot on Mimi.
This was a fun salad! Maybe don’t use the lemon.