📝 About This Recipe
Elevate the humble vegetable tray into a sophisticated masterpiece of textures and vibrant colors. This recipe pairs crisp, seasonal heirloom vegetables with a luxurious, velvety whipped feta dip infused with bright citrus and fresh garden herbs. It is the ultimate centerpiece for any gathering, celebrating the natural sweetness of earth’s bounty with a Mediterranean flair.
🥗 Ingredients
The Vegetable Canvas
- 1 bunch Rainbow Carrots (peeled, tops trimmed to 1 inch)
- 1 English Cucumber (sliced into long spears or batons)
- 2 pieces Watermelon Radish (thinly sliced into rounds)
- 2 cups Sugar Snap Peas (stringed and left whole)
- 1 head Blanchettes (Baby Cauliflower) (broken into small florets)
- 2 heads Belgian Endive (leaves separated)
- 1 small bunch Asparagus (woody ends trimmed)
- 1 cup Cherry Tomatoes (on the vine for presentation)
Whipped Feta & Herb Dip
- 8 ounces Feta Cheese (high-quality Greek feta in brine)
- 1/2 cup Greek Yogurt (full fat, plain)
- 2 tablespoons Cream Cheese (softened)
- 3 tablespoons Extra Virgin Olive Oil (plus more for drizzling)
- 1 Lemon (zested and juiced)
- 1 clove Garlic (finely grated or minced)
- 2 tablespoons Fresh Dill (finely chopped)
- 1 tablespoon Fresh Mint (finely chopped)
- 1/2 teaspoon Cracked Black Pepper (to taste)
For Garnish
- 1 teaspoon Nigella Seeds or Za'atar (for topping the dip)
- 1 pinch Flaky Sea Salt (Maldon preferred)
👨🍳 Instructions
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1
Prepare an ice bath by filling a large bowl with cold water and two cups of ice cubes; set aside.
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2
Bring a medium pot of salted water to a boil. Blanch the asparagus and snap peas for exactly 60-90 seconds until vibrant green but still crunchy.
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3
Immediately plunge the blanched vegetables into the ice bath to stop the cooking process; drain and pat dry thoroughly with a kitchen towel.
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4
Prepare the remaining vegetables: slice the rainbow carrots lengthwise, mandoline the radishes into thin rounds, and cut the cucumber into uniform spears.
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5
In a food processor, combine the feta cheese, Greek yogurt, and softened cream cheese. Pulse until the mixture begins to break down.
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6
With the processor running, slowly drizzle in the extra virgin olive oil until the dip is light, airy, and completely smooth.
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7
Add the lemon juice, lemon zest, grated garlic, and black pepper. Pulse 2-3 more times to incorporate.
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8
Transfer the whipped feta to a medium mixing bowl and fold in the chopped dill and mint by hand to maintain the herbs' vibrant green color.
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9
Taste the dip and adjust seasoning; feta is naturally salty, so you likely won't need extra salt, but a squeeze more lemon can brighten it up.
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10
Select a large wooden board or a slate platter for assembly. Place the bowl of dip slightly off-center to create a focal point.
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11
Arrange the vegetables in clusters around the dip, grouping by color or texture to create a visual 'flow' across the platter.
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12
Tuck the endive leaves and radicchio (if using) into gaps to act as natural scoops for the dip.
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13
Just before serving, drizzle the top of the dip with a final glug of olive oil and sprinkle with za'atar and nigella seeds.
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14
Garnish the entire platter with a light dusting of flaky sea salt to enhance the natural flavors of the raw vegetables.
💡 Chef's Tips
Use a mandoline for the radishes and carrots to achieve professional, paper-thin slices that 'ruffle' beautifully on the plate. Keep your vegetables in a damp paper towel in the fridge until the very moment of assembly to ensure maximum snap and crunch. If the whipped feta is too thick, add a teaspoon of cold water or additional olive oil to reach your desired consistency. Always blanch your green vegetables (peas, asparagus, broccoli); it removes the 'raw' bitterness and makes the colors pop intensely. For a vegan alternative, substitute the feta and yogurt with a high-quality cashew-based cream and add a touch of nutritional yeast.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Provençal Rosé to complement the herbal notes. Serve alongside warm, toasted pita points or sourdough crostini for those who want a heartier crunch. Place a small bowl of olives and Marcona almonds nearby to round out the appetizer course. A chilled sparkling water infused with cucumber and mint makes for a refreshing non-alcoholic pairing.