Credit: Jodi Moreno
Tomatoes + Cucumber + Banana Peppers over Whipped Feta
FOR THE SALAD
Heirloom tomatoes: 400 g (quartered)
English cucumber: 300 g (sliced into wedges)
Banana peppers: 75 g (sliced)
Red onion: 70 g (thinly sliced on a mandoline)
Extra virgin olive oil: 15 ml + more to taste
Kosher salt: to taste
Freshly ground black pepper: to taste
FOR THE WHIPPED FETA
Feta cheese: 227 g
Plain whole milk Greek yogurt: 120 g
Extra virgin olive oil: 30 ml
Fresh lemon juice: 15 ml
Garlic: 1 clove
Kosher salt: to taste
Freshly ground black pepper: to taste
OPTIONAL TOPPINGS AND ADDITIONS
Fresh herbs
Extra virgin olive oil
Spices (sumac, Aleppo pepper, crushed red pepper flakes, chili powder)
Pine nuts
Sesame seeds
Roasted vegetables
Chef and cookbook author Jodi Moreno’s semi-deconstructed nod to the classic Greek salad: cool peak-summer vegetables piled over a cloud of whipped feta—simple, refreshing, and ridiculously good.
(From Simple Pleasures by Jodi Moreno. Copyright © 2025. Reprinted by permission of Gibbs Smith) This is one of those dishes that I dreamed about for months before I actually made it in real life, but once I did, I was forever in love. It is an homage to one of my favorite dishes—the simple Greek salad. This version is a twist on the classic, one I often describe as a semi-deconstructed version where the vegetables rest on top of a bed of whipped feta. It is not only beautiful in its presentation but also the most refreshing salad on a hot summer day when tomatoes are at their peak
- In a food processor or powerful blender, blend the feta, yogurt, olive oil, lemon juice, and garlic until smooth.
- Season to taste with salt and black pepper.
- Spread a generous layer of whipped feta on a large plate.
- Arrange the tomatoes, cucumber, and banana peppers evenly on top.
- Scatter the red onion over the vegetables.
- Finish with a hefty drizzle of olive oil and season with salt and black pepper to taste.
- Serve immediately.
