Creamy Feta & Tomato Salad
25m prep 5m cook 25m ready
A simple salad of raw tomato slices layered with a creamy feta-yogurt sauce, topped with a warm spiced oil and fresh basil. Perfect for summer.
Ingredients
- 2 oz feta cheese
- 1/4 cup whole-milk yogurt
- 0.5 clove garlic pressed
- 2 clove garlic very thinly sliced
- Kosher salt and pepper
- 1 lb heirloom tomatoes
- 1 1/2 tbsp olive oil
- 1/2 tbsp coriander seeds lightly crushed
- hot paprika
- 1/4 cup fresh basil leaves
- 1 lb asparagus trimmed
- 1 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp pepper
- 4 oz feta cheese
- 1/4 cup whole-milk yogurt
- grated lemon zest
Nutrition (per serving, estimated)
Estimated based off 13 of 17 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 411 mg
- Iron: 4.64 mg
- Magnesium: 54.5 mg
- Phosphorus: 343 mg
- Potassium: 633 mg
- Zinc: 2.97 mg
Let's Cook
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Step 1.
In a mini food processor, puree 2 ounces feta cheese, ¼ cup whole-milk yogurt, ½ pressed garlic clove, and ⅛ teaspoon salt until smooth. Spread half of the sauce on a plate.
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Step 2.
Slice 1 pound heirloom tomatoes. Arrange half of the slices on the yogurt sauce on the plate and season with a pinch each of salt and pepper. Repeat with the remaining sauce and tomatoes, layering them.
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Step 3.
In a small skillet, heat 1½ tablespoons olive oil over medium heat. Add the thinly sliced 2 garlic cloves and ½ tablespoon lightly crushed coriander seeds. Cook, stirring, until the garlic begins to brown lightly around the edges, 2 to 3 minutes.
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Step 4.
Add ¼ to ½ teaspoon hot paprika and a pinch of salt to the skillet. Cook for 1 minute more, then transfer the oil mixture to a bowl (the garlic will continue to cook from residual heat).
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Step 5.
Spoon the warm oil mixture over the layered tomatoes. Scatter ¼ cup fresh basil leaves on top. Serve immediately.
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