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
Units
Scale
- 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