Tomato Cucumber Salad with Whipped Feta
Ingredients
- 1 (6-ounce) package feta cheese in brine, drained and crumbled (about 1 1/2 cups)
- 1/3 cup full or reduced-fat cream cheese
- 2 tablespoons extra-virgin olive oil, divided
- 1 large clove garlic1tablespoon cold water
- 2 teaspoons lemon juice
- 2 tablespoons grated lemon zest
- 2 tsp finely chopped fresh mint or basil leaves
- 1/2 teaspoon ground pepper
- 6-8compari tomatoes, quartered
- 3-4 medium Persian cucumbers or one english cucumber quartererdandchopped
- 1/2 cup thinly sliced red onion
- 2 tablespoons roughly torn fresh mint or basil leaves
- Sea salt to taste
- multigrain pita chips
Directions
Step 1
Combine feta, cream cheese, 1 tablespoon oil and garlic in a food processor; process until very smooth, 2 to 3 minutes, stopping to scrape down sides as needed. With the processor running, slowly stream cold water and lemon juice through the chute; process until the mixture is lighter in texture and appears whipped, about 1 minute, stopping to scrape down sides as needed. Transfer the whipped feta to a bowl; cover and refrigerate until ready to serve (up to 2 days).
Step 2
Whisk 2 tablespoons lemon zest, mint or basil, pepper and the remaining 1 tablespoon oil in a medium bowl until well combined. Stir in tomatoes, cucumbers, onion and mint or basil leaves; toss to coat.
Step 3 - Put it together!
Spread whipped feta on a plate (or wooden cutting board which makes a lovely presentation). Sometimes I will add a drizzle of hot honey over the feta at this point if everyone likes it. Arrange the tomato and cucumber salad over the whipped feta. Sprinkle with the remaining 1/2 teaspoon lemon zest and a sprinkle of salt if desired.
Serve with pita chips.