Salads · Side Dishes
Heirloom Tomatoes with Creamy Feta & Paprika Oil
- Serves
- 4 servings
Bring it to the table
About this recipe.
Tomatoes over lemony feta-yogurt cream with mint and warm smoked-paprika oil.
Before you start
Gather your ingredients.
Check your pantry before you begin. Full quantities and serving adjustments are in the recipe card below.
See the ingredient checklist
- 4 oz feta (crumbled)
- 1/2 cup plain whole-milk Greek yogurt
- 1 lemon (finely grated zest)
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil (for feta mixture)
- 1 tablespoon chopped mint (plus leaves for serving)
- freshly ground black pepper (to taste)
- 1/2 teaspoon Diamond Crystal kosher salt (or 1/4 teaspoon Morton for the base recipe)
- 2 tablespoons extra-virgin olive oil (for paprika oil)
- 1/4 teaspoon smoked paprika
- 1 1/2 lb mixed heirloom tomatoes (sliced, quartered or halved)
- flaky sea salt (to finish)
Warm the paprika briefly
Thirty seconds in warm oil brings out its aroma. Remove it from the heat promptly so the paprika does not burn.
At the table
Serve as a fresh side with bread or a simple main dish.
The cooking plan
How to make Heirloom Tomatoes with Creamy Feta & Paprika Oil.
-
Mash the feta with a fork. Mix in the yogurt, lemon zest and juice, tablespoon oil and chopped mint. Season with black pepper and measured salt.
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Just before serving, warm the remaining oil in a small saucepan over medium heat. Swirl in the paprika for about 30 seconds, until fragrant, then remove from the heat and cool slightly.
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Spread the feta mixture in a shallow bowl or platter and pile the tomatoes over it. Add a little flaky salt and pepper, drizzle with paprika oil and finish with mint leaves.
Let’s cook
The full recipe.
Check off ingredients as you get them ready.
Changing servings? The ingredient list scales automatically. Adjust quantities named in the steps to match, and choose pans and cooking times for your batch.
Heirloom Tomatoes with Creamy Feta & Paprika Oil
Ingredients
- 4 oz feta crumbled
- ½ cup plain whole-milk Greek yogurt
1 lemon finely grated zest- 1 tablespoon fresh lemon juice
- 1 tablespoon extra-virgin olive oil for feta mixture
- 1 tablespoon chopped mint plus leaves for serving
- freshly ground black pepper to taste
- ½ teaspoon Diamond Crystal kosher salt or 1/4 teaspoon Morton for the base recipe
- 2 tablespoons extra-virgin olive oil for paprika oil
- ¼ teaspoon smoked paprika
- 1 ½ lb mixed heirloom tomatoes sliced, quartered or halved
- flaky sea salt to finish
Instructions
- Mash the feta with a fork. Mix in the yogurt, lemon zest and juice, tablespoon oil and chopped mint. Season with black pepper and measured salt.
- Just before serving, warm the remaining oil in a small saucepan over medium heat. Swirl in the paprika for about 30 seconds, until fragrant, then remove from the heat and cool slightly.
- Spread the feta mixture in a shallow bowl or platter and pile the tomatoes over it. Add a little flaky salt and pepper, drizzle with paprika oil and finish with mint leaves.
Notes
Tried this recipe?
Let us know how it was!A couple of useful answers.
How do I change the number of servings?
Use the serving controls in the recipe card. Ingredient quantities change automatically; quantities written in the instructions, pan sizes and cooking times still need your attention.
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Choose Print recipe near the title for a printable version. On this page, check ingredients off as you prepare them, then use Reset ingredient checks to start again.
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