The Fourth of July is rapidly approaching, flag cakes, watermelon, and burgers on the grill. I don’t have big holiday plans yet, but I do have a fun recipe to share. I made Martha Stewart’s feta-radish spread last week and think it would make a nice addition to any summer BBQ.
3 tablespoons extra-virgin olive oil
8 oz package sheep's-milk feta cheese
1/4 cup plain whole-milk Greek yogurt
2 tbp fresh lemon juice
3 tbp coarsely chopped fresh flat-leaf parsley
Begin by coarsely chopping the parsley and quartering and thinly slicing the radishes.
Next, cut the feta into small cubes or chunks and place it in a medium bowl with the Greek yogurt, olive oil, and lemon juice. Do not add in any salt, the feta is naturally salty. I used an immersion blender to combine the ingredients, but pulsing the ingredients in a food processor is the preferred technique. Either way, combine until smooth.
Once the feta mixture is smooth, stir the sliced radishes and parsley in with a spatula. Serve this spread with toasted pita triangles, pita chips, crackers, or sliced veggies. I enjoyed it with lots of baby carrots.