Greek Salad with Whipped Feta
Ingredients
- 1 (8-oz) block feta cheese
- ⅔ cup 10 percent whole milk plain Greek yogurt
- 2 tsp lemon zest
- 1 tsp pure honey
- 6½ Tbsp olive oil, divided
- 2 Tbsp red wine vinegar
- 1 Tbsp minced fresh oregano
- 2 lb heirloom tomatoes, cut into wedges
- 2 English cucumbers, halved lengthwise and sliced
- 1 red onion, sliced
- 1 cup pitted kalamata olives
- 2 Tbsp drained capers
Instructions
- Process cheese, yogurt, lemon zest, and honey in a food processor until blended; scraping down sides as needed. With processor running, drizzle 2½ Tbsp oil down chute until feta is creamy and whipped.
- Whisk together 4 Tbsp oil, vinegar, and oregano in a large bowl. Add tomatoes, cucumber, onion, and olives; gently toss. Season with salt and pepper, if desired.
- Spread whipped feta on a large patter; top with Greek salad. Sprinkle with capers and, if desired, more oregano.
Nutritional Information
| Main | Total | |
| Servings | 8 | |
| Calories |
283
|
283
|
| Fat (g) | 24 | 24 |
| Sat. Fat (g) | 7 | 7 |
| Protein (g) | 7 | 7 |
| Carb (g) | 12 | 12 |
| Fiber (g) | 2 | 2 |
| T. Sugs (g) | 7 | 7 |
| A. Sugs (g) | 1 | 1 |
