Greek-ish salad vibes 🇬🇷✨ but make it creamy and bold—whipped feta mousse at the base, juicy tomatoes, crisp cucumbers, black olives (yep, didn’t have Kalamata), and a handful of capers for that salty punch. Not traditional, but definitely delicious 😋

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🧿 Feta Mousse

🧄 Ingredients:

• 7 oz feta cheese (block-style, not crumbled)
• 3.5 oz plain Greek yogurt (full fat)
• 2 tbsp extra virgin olive oil
• 1–2 tbsp lemon juice (to taste)
• 1 tsp lemon zest
• 1 clove garlic, grated or finely minced
• Black pepper to taste

🌀 Instructions:

1. Crumble the feta into a food processor or blender.
2. Add the yogurt, olive oil, lemon juice, zest, and garlic.
3. Blend until completely smooth—about 1–2 minutes. Scrape the sides as needed.
4. Taste and season with black pepper and more lemon if needed.
5. Chill for 15 to 20 minutes so it firms up slightly.

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🥗 Salad & Assembly:

While the mousse chills, prep the salad:

Dressing:

• 1/4 cup extra virgin olive oil
• 1½ tbsp red wine vinegar
• 1 tsp dried oregano

Salad:
In a bowl, combine chopped cucumbers, green bell pepper, tomato, red onion, and black olives. Use Kalamata olives if you have them. Add capers to the mix. Add the dressing and a pinch of flaky salt. Toss and let it marinate for at least 15 minutes.

To plate: spread the feta mousse as a base. Then, layer the marinated salad on top. Finish with lemon zest and a drizzle of EVOO.

Enjoy! 🫒✨

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