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
Choose ripe tomatoes and vary the cuts for a platter that is easy to serve.
Taste the feta mixture before adding more salt; feta varies in saltiness.
