Cucumber and Tomato Salad with Whipped Feta

• servings: 6 servings
• active time: 10 minutes
• total time: 30 minutes

Ingredients

1 cup sliced baby tomatoes

6 baby cucumbers or (1 English cucumber) (chopped)

1/4 lemon (juiced)

2 Tablespoons olive oil

1 teaspoon red wine vinegar

1 teaspoon dried mint

1/2 teaspoon salt

1/2 teaspoon pepper

8 ounces block feta

1/4 cup Greek yogurt (or plain)

lemon zest

1/2 lemon squeeze

Directions

Whisk

In a large bowl, add the sliced tomatoes and cucumbers. In a second smaller bowl, whisk together the lemon juice, olive oil, vinegar, mint, salt, and pepper. Pour the mixture over the vegetables, and toss to combine.

Pulse

In the bowl of a food processor, add the feta, yogurt, lemon zest, and lemon juice. Pulse until a smooth, fluffy texture is formed.

Spread the whipped feta over a serving board, or place it in a large bowl. Sprinkle the cucumber and tomato salad on top.

Chill in the fridge for 20 minutes, and enjoy!

Nutrition

• Calories: 92 kcal
• Total Fat: 6 g
• Saturated Fat: 1 g
• Unsaturated Fat: 5 g
• Cholesterol: 1 mg
• Sodium: 208 mg
• Total Carbohydrate: 9 g
• Dietary Fiber: 3 g
• Total Sugars: 5 g
• Protein: 2 g