Tested till perfect Feta Tomato Cream

Feta Tomato Cream

Softer and more luscious and tangy than the usual cow's milk feta, Greek sheep's milk feta is perfect for this sauce. It tastes wonderful over Zucchini Pancakes or wedges of iceberg lettuce.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: May 2006

Recipe5 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 1-1/4 cups (300 mL)


  • 1 cup 1cupgrape tomatogrape tomatoes or cherry tomatoes
  • 1/2 cup 1/2cupcrumbled feta cheese, (about 2-1/2 oz/75 g)
  • 1/4 cup 1/4cupBalkan-style plain yogurt
  • 1 tbsp 1tbspchopped fresh mint leaves
  • 1 tbsp 1tbspextra virgin olive oil
  • 2 tsp 2tsplemon juice
  • 1 pinch 1pinchsalt
  • 1 pinch 1pinchpepper
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Quarter tomatoes; place in small bowl. In food processor, blend feta, yogurt, mint, oil, lemon juice, salt and pepper. Scrape over tomatoes; stir to blend. (Make-ahead: Cover and refrigerate for up to 6 hours.)

Nutritional Information Per 1 tbsp (15 mL): about

cal 20 pro 1g total fat 2g sat. fat 1g
carb 1g fibre 0g chol 4mg sodium 43mg

% RDI:

calcium 2 iron 1 vit A 1 vit C 2
folate 1
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