Tomato-Cucumber Salad with Whipped Feta

5.0

(6)

5 Reviews

The feta and cream cheese whip up into a smooth and creamy dip topped with summer-ripe tomatoes and cucumber. Each bite keeps you coming back for more! Opt for feta in brine for the best texture, as pre-crumbled feta tends to lack moisture and can make the dip grainy.

Renu Anshie Dhar

Published on May 29, 2024

Tested by

Amanda Stanfield

Reviewed by Dietitian

Emily Lachtrupp, M.S., RD

Active Time:

20 mins

Total Time:

20 mins

Servings:

Nutrition Profile:

Sesame-Free Nut-Free Soy-Free Vegetarian Egg-Free No Added Sugar

Cook Mode (Keep screen awake)

Ingredients

1 (6-ounce) package feta cheese in brine, drained and crumbled (about 1 1/2 cups)
1/3 cup reduced-fat cream cheese
2 tablespoons extra-virgin olive oil, divided
1 large clove garlic
1 tablespoon cold water
2 tablespoons grated lemon zest plus 1/2 teaspoon, divided
2 teaspoons lemon juice
1/2 teaspoon dried mint
1/4 teaspoon ground pepper
4 small tomatoes, quartered (about 1 cup)
2 medium Persian cucumbers, chopped (about 1 cup)
1/4 cup sliced red onion
2 tablespoons roughly torn fresh mint leaves
24 multigrain pita chips

Directions

Combine feta, cream cheese, 1 tablespoon oil and garlic in a food processor; process until very smooth, 2 to 3 minutes, stopping to scrape down sides as needed. With the processor running, slowly stream cold water and lemon juice through the chute; process until the mixture is lighter in texture and appears whipped, about 1 minute, stopping to scrape down sides as needed. Transfer the whipped feta to a bowl; cover and refrigerate until ready to serve (up to 2 days).

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Whisk 2 tablespoons lemon zest, dried mint, pepper and the remaining 1 tablespoon oil in a medium bowl until well combined. Stir in tomatoes, cucumbers, onion and mint leaves; toss to coat.

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum
Arrange the tomato and cucumber salad over the whipped feta. Sprinkle with the remaining 1/2 teaspoon lemon zest. Serve with pita chips.

Photographer: Stacy k. Allen, Props: Christina Brockman, Food Stylist: Lauren Odum

To make ahead

Prepare whipped feta (Step 1); cover and refrigerate for up to 2 days.

Nutrition Information

Serving Size: about 3 Tbsp. whipped feta, 1/4 cup salad & 3 pita chips

Calories 162, Fat 10g, Saturated Fat 4g, Cholesterol 18mg, Carbohydrates 11g, Total Sugars 2g, Added Sugars 0g, Protein 6g, Fiber 2g, Sodium 337mg, Potassium 108mg

Frequently Asked Questions

Is this recipe good for you?

Tomatoes, cucumbers, onion, mint and olive oil all have powerful plant compounds that can help reduce inflammation in your body. The whole-wheat pita chips also add fiber and some anti-inflammatory compounds, as well. Feta is a saltier cheese, so if you’re watching your sodium intake, be cognizant of how much of it you’re eating. Whipping the feta and cream cheese—both of which add a little bit of calcium and protein—makes it easier to grab less of the dip on your pita chip since it’s lighter and airier.
Can I make this recipe ahead of time?

You can make the feta dip ahead of time. Keep it covered and refrigerated for up to 2 days. When ready to serve, let the dip come to room temperature, then whisk it until smooth. Alternatively, you can also add it to a food processor and pulse it a few times until the desired texture is achieved.
What’s the difference between Persian and English cucumbers?

The main distinction is their size. Persian cucumbers, which come in various types, typically grow 5 to 6 inches long, while English cucumbers can be easily double that length. Both varieties have thin, smooth skin. They also have few seeds, and their flesh is mild, sweet and less watery than regular cucumbers. You’ll often find them encased in plastic wrap at the grocery store, which helps protect their delicate skin and retain moisture. You can use both interchangeably in recipes—including this one.