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. For a next-level finish, smoked ground paprika is bloomed in extra-virgin olive oil, resulting in a deeply flavorful and savory warm dressing that balances the sweetness of the heirlooms. The rich feta-yogurt condiment can easily be scaled up and do double duty dip for a crudités platter.
What you’ll need
Citrus Juicer
$20 $15 At Amazon
Small Saucepan
$155 At Amazon
Microplane Grater
$18 At Amazon
Bamboozle Measuring Cup Set
$24 At Amazon
Recipe information
Yield
4 servings
Ingredients
4
½
1
3
1
½
¼
1½
Need to make a substitution?
Preparation
Step 1
Mash 4 oz. feta, crumbled, in a small bowl with a fork. Add ½ cup plain whole-milk Greek yogurt and mix until combined, then mix in zest of 1 lemon, 1 Tbsp. fresh lemon juice, 1 Tbsp. olive oil, and 1 Tbsp. chopped mint. Season feta spread with freshly ground black pepper and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt.
Step 2
Just before serving, heat remaining 2 Tbsp. olive oil in a small saucepan over medium. Cook ¼ tsp. smoked paprika, swirling pan, until fragrant, about 30 seconds. Let cool slightly.
Step 3
Transfer feta spread to a large shallow bowl and pile 1½ lb. mixed heirloom tomatoes, sliced, quartered, or halved, 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.