INGREDIENTS

For the salad
1 lb mixed ripe tomatoes, roughly chopped
½ head radicchio
Fresh oregano leaves, optional garnish 
1-2 tbsp EVOO 
Salt & pepper to taste 

For whipped feta
1½ c crumbled feta 
½ c Greek yogurt 
1 lemon, juiced
½ c Seed + Mill Spicy Tahini
2 tbsp water, if needed
Salt & pepper to taste 

METHOD

To make whipped feta & tahini, blend all ingredients in a food processor until smooth. Taste, and adjust seasoning, as desired (eg you might like more lemon or more salt!). If the dip is too thick, add 1-2 tablespoons of water to loosen. If it’s too thin, add 1-2 tablespoons more tahini or feta. 

To assemble: Place radicchio in the base of a salad bowl, top with tomatoes. Dollop 3-4 scoops of whipped feta dip over the top of the salad (or place the mixture into a ziploc bag, cut a small edge of the bag from the base corner, and pipe the mixture out of the bag for cuter dollops!).  

Drizzle with EVOO, salt, pepper and a garnish of fresh oregano leaves.