Feta Tomato Cream

Author: Canadian Living

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.

  • Portion size 300 servings

Ingredients

  • 1 cup grape tomato
  • 1 cup cherry tomato
  • 1/2 cup crumbled feta cheese (about 2-1/2 oz/75 g)
  • 1/4 cup Balkan-style plain yogurt
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons lemon juice
  • 1 pinch salt
  • 1 pinch pepper

Method

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 facts <b>Per 1 tbsp (15 mL):</b> about

  • Sodium 43 mg
  • Protein 1 g
  • Calories 20.0
  • Total fat 2 g
  • Cholesterol 4 mg
  • Saturated fat 1 g
  • Total carbohydrate 1 g

%RDI

  • Iron 1.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 2.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Feta Tomato Cream