Summer Dining: Whipped Feta with Tomato, Radish & Cucumber Salad

Creamy whipped feta and a bright vegetable medley make this the perfect summer salad. It takes 20 minutes to make.

We’ve had several 80-degree days over the last few weeks, so in my head, it’s summertime. I don’t have to wait for June 21st with weather like this, right? I love growing summer vegetables like cucumbers and tomatoes.

Luckily, right after Derby Day, I was able to plant my sun-loving veggies in the garden. As a Kentucky-native and gardener, I believe that’s a safe time to assume we’re clear of freezes. It’s a superstition some would argue, because the Kentucky Derby changes dates each year.

Like last year, I started my seeds in recycled jugs. The winter sowing method has been my favorite (and most successful). It’s a lot like having mini-greenhouses in the yard throughout winter and early spring. The milk jugs provide enough humidity and protection from the elements for the seedlings to thrive until planting.

Thanks to kind friends and neighbors, I received clean, empty jugs. I also had friends who wanted to do a seed swap. I received some tomato and squash varieties that I’ve never grown before and look forward to trying and leads me to this delicious recipe…

Why Make Whipped Feta with Tomato, Radish & Cucumber Salad?

Whipped feta is creamy, slightly salty, and versatile. You may have seen it used as a base for a pasta dish. However, I think it makes an excellent pedestal for a seasonal tomato salad in this case. Here, I served it on a platter with endive leaves and crostini.

My favorite thing about making whipped feta is that it only takes 5 minutes. You just toss a few ingredients in the food processor or blender and let it whirl. It’s an easy, cold dish to prep for guests.

How To Make My Whipped Feta with Tomato, Radish & Cucumber Salad

Mise En Place

• 4-6 radishes – sliced thinly
• 15 – 20 cherry tomatoes – each cut in half
• 1 English cucumber – thinly sliced into rounds
• 1 handful Fresh chives and parsley – chopped
• 2 tablespoons of olive oil
• 1 tablespoon of rice vinegar
• salt and pepper – to your taste
• 1-2 cloves of garlic – minced
• 7 oz block of feta cheese
• 1 cup whole milk plain yogurt, or Greek yogurt

Mix together the Salad

Start this dish by stirring together all of the prepped vegetables and herbs. Next drizzle in the olive oil and rice vinegar. To your taste, season the salad with salt and pepper.

I recommend making the salad first. Because, while you make the whipped feta, the water from the cucumbers and tomatoes will drain to bottom of the bowl. This will ensure your overall dish isn’t ruined by excessive liquids. Waiting also allows for the vegetables to marinate; really taking in the acidity of the rice vinegar and the flavors of the fresh herbs.

Whip the Feta

While the salad rests, you’ll need to make the whipped feta. This step is very simple! In a food processor or blender, combine the feta cheese, garlic and yogurt until smooth. I prefer not to add any salt because the feta is salty by nature.

Plate Your Salad and Feta Mix

Lastly, you’ll plate your prepped foods for serving. You can spoon the whipped feta in a platter or into individual bowls. Then top the feta with the salad. I do recommend draining the salad a bit before adding to the feta.

All in All

I’ll be making persistently this all summer long. This is a great dish for entertaining! I think serving along side toasted crostini and endive works well. The creamy feta and medley of fresh vegetables were easy to scoop up and paired well.

Enjoy!

If you’re anxious for summer too, checkout these dishes:

• Summer Farro Salad
• Tomato Confit Risotto
• Grilled Zucchini and Corn Salad