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.