Whipped Feta with Tomatoes, Peaches and Grilled Bread
This Whipped Feta with Tomatoes, Peaches and Grilled Bread is tangy, sweet, salty and fresh and the very best of summer. Serve it as a side dish to almost anything off the grill, an accompaniment to a charcuterie board, or simply as an appetizer. No matter how you decide to serve it, your guests will be awfully happy!
I love a dish that presents a base layer of some sort of creamy goodness as its foundation. It’s a perfect layer that adds so much flavor and texture that you can top in so many ways.
This recipe does just that.
The velvety texture of this whipped feta that is topped with loads of tomatoes, peaches, plums, cucumbers and then blanketed with the season’s best herbs, and dotted with salty briny olives is a flavor mashup that I am here for!
Give me some grilled crusty bread, a glass of a chilled white and I have all I need! I really hope you try it!
Want some other awesome side dishes ideas for this summer? Check out this Watermelon Radish Salad with Green Garlic Basil Vinaigrette, this Potato Salad with Parmesan Vinaigrette, or my favorite Grilled Zucchini with Fresh Mozzarella.
Why I love this recipe:
Recipe Ingredients
You’ll need the following ingredients to make this whipped feta and tomato peach salad:
Ingredient Notes & Substitutions
The ingredients to make this whipped feta with tomatoes and peaches are easy to find and readily available at most any grocery store. If you’re able, however, I would highly recommend grabbing anything you can at your local farmer’s market or out of your garden, for maximum flavor.
Here are a few ingredient notes:
Feta: You can use any kind of feta that you like – feta in brine or crumbled feta – either works!
Greek yogurt: In this whipped feta, the Greek yogurt adds a creaminess to the feta, which makes for great texture. You could substitute regular yogurt, if it’s what you have or what you prefer.
Cream cheese: I’ve chosen to add a little cream cheese to the feta as well, because, like the Greek yogurt, it also adds to the wonderful texture of the finished product. Also, who doesn’t love the flavor of cream cheese?!
Tomatoes: This is the peak of the season and if you can get your hands on some heirloom varieties, well, they are the crown jewels for sure! Regardless, the best most flavorful tomatoes you can get your hands on are the goal.
Peaches: Consider yellow and white peaches for this dish. Yellow peaches bring sweetness with a hint of tartness and white are sugary sweet all day long. It’s great to have the different flavor profiles – you can also consider yellow and white nectarines as substitutes.
Plums: Adding a plum to the dish adds yet another, yet different, layer of sweet and tartness. If you choose to forego a plum, just add another peach or nectarine as a substitute.
Fresh herbs: In this recipe, these herbs are so key — mint, basil and oregano. I personally love this combination and think it works so well here.
Olives: I used a mix of Greek olives, as I like the strong briny notes that they bring – but you could really substitute any flavorful olives that you love.
Calabrian chili sauce: The exclamation point on this recipe is adding a touch of heat. It’s optional, of course, but I think it works well. I used Trader Joe’s Bomba Sauce because I’m kind of obsessed with it. I love the fruity heat of Calabrian chilies, but you could substitute some finely chopped jalapeño, serano or fresno chilies.
Let’s Make Whipped Feta with Tomatoes, Peaches and Grilled Bread Together: STEP BY STEP
Be sure to check out the full recipe and ingredient list in the recipe card below
Steps 1 & 2:
In the bowl of a food processor, add all of the ingredients to make the whipped feta.
Process for 3 to 4 minutes, until completely smooth.
Steps 3 & 4:
Thinly slice the peaches, plums and cucumbers. Next, slice the tomatoes and then cut those into triangular shaped pieces. And finally, chop the mint and oregano, and then stack the basil leaves and roll them into a cigar shape and then thinly slice against the grain, creating thin threads of basil.
After that, slice the bread and brush it with olive oil.
Steps 5 & 6:
Grill the bread for a few minutes per side over medium heat.
Lastly, to assemble the salad, spread a base layer of the whipped feta on a large serving plate and sprinkle most of the basil threads all over. Then, layer the tomatoes, peaches, plums, cucumbers and olives, and top with the rest of the basil and the mint and oregano. Drizzle the entire dish with olive oil and dot with Calabrian chiles.
Natalie’s Tips
- Make sure that feta, greek yogurt and cream cheese are room temperature, or at least not just out of the refrigerator, when you blend them. This will ensure a really nice smooth creamy texture.
- Don’t skip grilling the bread – it makes a huge difference – both in flavor and texture.
- For the most beautiful dish, consider using different color heirloom tomatoes and stone fruit (i.e., mix in some white peaches or nectarines, dark plums, etc.)
Storage
This dish really is meant to be eaten the day that it is prepared. If you do have leftovers, store them in an airtight container for up to 1-2 days. Please note that the texture will deteriorate over time and become more watery.
Frequently Asked Questions for this Whipped Feta with Tomatoes & Peaches
I hope you love this Whipped Feta with Tomatoes, Peaches and Grilled Bread! If you make it, be sure to leave a rating so I know how you liked it!
Whipped Feta with Tomatoes, Peaches and Grilled Bread
Ingredients
- 2 heirloom tomatoes (large)
- 2 peaches (yellow & white)
- 1 plum
- 2 cucumbers (small)
- 1 bunch basil
- 1/4 cup mint
- 2 tbsp oregano
- 1/4 cup Greek mixed olives (halved)
- 1/4 cup olive oil (for drizzling and brushing bread)
- 1/2 loaf crusty bread
- 1 tbsp Calabrian chilies
Whipped Feta
- 8 oz feta cheese
- 1/2 cup Greek yogurt
- 2 oz cream cheese
- 1 lemon (zest only)
- 1 tsp honey
Instructions
- Whip the feta. Combine the feta, yogurt, cream cheese, zest of 1 lemon, and honey into the bowl of a food processor and process until completely smooth.
- Prep the fruit and vegetables. Thinly slice the peaches, plums, and cucumbers. Then, slice the tomatoes and then cut into triangular shaped pieces. Set aside.
- Prep the herbs. To cut the basil, stack up the leaves and then gently roll them into a cylinder. With a sharp knife, thinly slice the basil against the grain, so that you end up with a pile of thin threads. Next, roughly chop the oregano and mint. Set aside.
- Grill the bread. Brush the bread lightly with olive oil and grill both sides over medium heat.
- Assemble. To serve, spread a base layer of the whipped feta on a large serving plate and then sprinkle with half of the basil. Then, top with the sliced tomatoes, peaches, plums and cucumbers. Drizzle the whole dish with olive oil and then sprinkle with the rest of the herbs. And lastly, dot with olives and Calabrian chilies and ENJOY!
Notes
- Make sure your feta, yogurt and cream cheese are room temperature (or at least not just out of the refrigerator) to make a smooth and creamy texture.
- Look for the freshest and most flavorful tomatoes you can find – heirloom or not.
Nutrition
Did you make this recipe? I want to know!
I’d love to hear from you! Consider leaving a comment and rating below.
My readers love to read your reviews, adaptations and suggestions! Have a question? I’ll personally respond within 24 hours. Please share any photos on instagram and tag me @nataliemarblecooks so I can see your creations!