Tomato-Cucumber Salad with Whipped Feta

 

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

  1. 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).

  2. 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.

  3. Arrange the tomato and cucumber salad over the whipped feta. Sprinkle with the remaining 1/2 teaspoon lemon zest. Serve with pita chips.

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