Ingredients:

Quick-Pickled Red Onions

½                  Red onion, thinly sliced

1-2               Garlic cloves

¼  cup         Red wine vinegar

1 tsp            Fine Sea salt

Whipped Feta

8 ounces    Sheep’s milk feta cheese, coarsely chopped

4 ounces    a2 Milk™ Homemade Yogurt

2 tbsp         Olive oil

2 tbsp         Fresh lemon juice

Black pepper, to taste

Salad

1 cup           Whipped feta (see above)

1 lbs            Garden tomatoes, sliced into wedges

1 cup           Quick-pickled red onions

2 cups         Baby spinach

Flaked sea salt and black pepper, to taste

Za’atar, to taste

Olive oil, for drizzling

Directions:

Combine the sliced onion and garlic in an 8 oz. jar with the red wine vinegar. Add the fine sea salt and fill the jar the rest of the way with water. Shake and allow the mixture to rest at room temperature for 1-2 hours or refrigerate overnight.

Combine the feta and yogurt in a food processor with the olive oil and lemon juice. Add black pepper and purée until smooth. Chill for 20 minutes.

Spread 1 cup of whipped feta onto a large serving plate. Add tomato wedges and quick-pickled red onions. Top the salad with baby spinach and drizzle with olive oil. Season with flaked sea salt, black pepper and za’atar to taste.