Feta Tomato Cream

You can use this sauce as a salad dressing over wedges of lettuce; to accompany zucchini or potato pancakes; or in whatever way you can imagine.



1 cup grape or cherry tomatoes

Quarter the tomatoes and place in a small bowl.
1/2 cup crumbled feta cheese
1/4 cup Balkan-style plain yogurt
1 Tbsp chopped fresh mint
1 Tbsp extra-virgin olive oil
2 tsp lemon juice
pinch each salt & pepper
In food processor, blend feta, yogurt, mint, oil, lemon juice, salt and pepper together until smooth.
Scrape the feta mixture over the tomatoes; stir to blend.
Cover and refrigerate for up to 6 hours.
Makes 1-1/4 cups from Canadian Living Magazine, May 2006