Love this recipe so much! Great to serve with toast. Tomatoes with creamy feta, also a drizzle of smoked paprika-infused olive oil
Mash 4 oz feta in a small bowl with a fork, add 1/2 Greek yogurt, zest of 1 lemon, 1 tbsp lemon juice, 1 tbsp olive oil, and 1 tbsp mint. Season with kosher salt and pepper.
Heat 2 tbsp olive oil in a small saucepan over medium, cook 1/4 tsp of smoked paprika, swirling pan, about 30 sec, let cool.
Transfer feta spread to a large shallow bowl and pile tomatoes (around 1 1/2 lb) on top. Sprinkle with sea salt and pepper, drizzle paprika oil over, top with mint leaves.