Creamy, tangy, and incredibly satisfying, this Whipped Feta Tomato Salad is the ultimate dip-meets-salad dish. Fluffy whipped feta forms the base for a zesty mix of tomatoes, cucumber, red onion, and olives. It’s an easy, fresh appetizer or side dish that’s packed with bold Mediterranean flavor.
Why You Will Love This Whipped Feta Tomato Salad
- Creamy and Flavor-Packed: The whipped feta is velvety smooth with a tangy, salty kick that pairs beautifully with fresh vegetables.
- Mediterranean-Inspired Ingredients: Briny Kalamata olives, zesty lemon, and dried oregano bring bold Greek flavors to every bite.
- Perfect for Entertaining: Serve this on a platter with pita chips, crostini, or fresh veggies. This whipped feta tomato salad is guaranteed to impress.
- Customizable and Easy to Prep: Use your favorite herbs, swap in different veggies, or make it ahead and chill until ready to serve.
Ingredients and Substitutions
- Feta cheese – Use full-fat goat cheese or a mix of feta and cream cheese for a milder flavor.
- Heavy cream – Sub with half-and-half or Greek yogurt for a tangier, slightly thicker texture.
- Lemon zest and juice – Substitute with white wine vinegar or a splash of apple cider vinegar.
- Black pepper – Can be swapped with white pepper, or omitted for a milder profile.
- Crushed red pepper – Optional for garnish; substitute with Aleppo pepper, chili oil, or leave out.
- Roma tomatoes – Use cherry tomatoes or heirloom tomatoes for a juicier bite.
- Red onion – Shallots or green onions make great alternatives.
- English cucumber – Regular cucumber (peeled and seeded) or Persian cucumbers will also work.
- Kalamata olives – Substitute with green olives or capers for a different briny flavor.
- Red wine vinegar – Can be replaced with lemon juice or white balsamic vinegar.
- Dried oregano – Fresh oregano or Italian seasoning works just as well.
How to Serve and Store
- Serve this whipped feta tomato salad slightly chilled, or at room temperature. Pair with fresh pita, pita chips, crusty bread, or fresh veggies.
- Store leftovers separately, if possible, in airtight containers in the fridge for up to 3 days.
- Stir the tomato salad before serving again.
Frequently Asked Questions
- Can I make this ahead of time? Yes! Whip the feta up to 2 days in advance and store it in the fridge. The tomato salad is best made the day of, but can sit for a few hours if needed.
- Can I use crumbled feta instead of a block? You can, but block feta creates a much smoother and creamier texture. Crumbled feta often includes anti-caking agents that prevent it from blending as well.
- What can I use instead of olives? Try capers for briny flavor or diced marinated artichokes for a different Mediterranean twist.
- Can I make this dairy-free? Yes, use a dairy-free feta substitute and a plant-based cream like cashew cream or coconut cream.
- Is this served warm or cold? This dish is best served slightly chilled or at room temperature.
Whipped Feta Tomato Salad
- Total Time: 20 minutes
- Yield: 6 to 8 servings 1x
Description
Creamy, tangy, and incredibly satisfying, this Whipped Feta Tomato Salad is the ultimate dip-meets-salad dish. Fluffy whipped feta forms the base for a zesty mix of tomatoes, cucumber, red onion, and olives. It’s an easy, fresh appetizer or side dish that’s packed with bold Mediterranean flavor.
Ingredients
- 10–12 ounces feta cheese (in a block, not crumbled)
- 1 to 1 1/2 cups heavy cream (start with 3/4 cup, then add more as needed)
- Zest from one lemon
- Juice from 1/2 lemon
- 1 teaspoon freshly cracked black pepper, plus more for garnish
- drizzle of olive oil, for garnish
- Pinch of crushed red pepper, for garnish
For the Tomato Salad:
- 3 Roma tomatoes, tiny diced
- 1 tablespoon red onion, tiny diced
- 1/2 English cucumber, tiny diced
- 1/4 cup chopped Kalamata olives
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- Pinch of salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
Instructions
- Break apart the feta cheese into chunks and place in a food processor.
- Add ¾ cup of heavy cream, lemon zest, lemon juice, and cracked black pepper.
- Blend until smooth. If needed, slowly incorporate more cream to achieve a fluffy, smooth texture.
- Transfer to the fridge to chill while you prepare the salad.
- In a mixing bowl, combine diced Roma tomatoes, red onion, cucumber, Kalamata olives, olive oil, red wine vinegar, salt, black pepper, and dried oregano. Let sit for 5–10 minutes.
- Spread the whipped feta onto a serving plate or shallow bowl, creating a well in the center with the back of a spoon.
- Using a slotted spoon, spoon the tomato salad into the well.
- Garnish with a drizzle of olive oil, additional cracked black pepper, and a pinch of crushed red pepper.
- Serve with pita chips and/or crostini.
- ENJOY!
Notes
- Use block feta for best texture, as crumbled feta often contains anti-caking agents that affect the smoothness.
- Start with ¾ cup cream then add more gradually to reach a fluffy, whipped consistency, without thinning it out too much.
- Chill the whipped feta. Let it firm up slightly in the fridge while you prepare the salad for the best contrast in texture.
- Dice everything small – tiny diced vegetables ensure each bite is balanced and scoopable.
- Use a slotted spoon – this keeps excess tomato juice from thinning out the whipped feta when plating.
- Let the salad sit – a 5–10 minute rest allows the flavors in the tomato salad to meld.
- Optional garnish – a pinch of crushed red pepper and a drizzle of olive oil adds beautiful color and flavor before serving.
- Make ahead tip – whipped feta can be made up to 2 days in advance; store covered in the fridge.
- Serve with pita chips, crostini, grilled bread, or crisp veggies for dipping or scooping.
- Store leftovers separately in airtight containers for up to 3 days in the fridge.
- Prep Time: 20 minutes
- Category: Appetizer, Dip
- Method: Easy
- Cuisine: American/Mediterranean
GET TO KNOW ME!
WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!
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