ACTIVE TIME 15 MINUTES TOTAL TIME 20 MINUTES SERVES 4 TO 6
1 pt. multicolored cherry tomatoes
1/4 tsp. kosher salt
1/4 cup olive oil, divided, plus more for drizzling
1 8-oz. block feta cheese, drained and torn into pieces
3 Tbsp. half-and-half
2 tsp. fresh lemon juice (from 1 lemon) Freshly ground black pepper Small mint leaves and flaky sea salt, for serving
Serving suggestions: Fennel, endive, grilled summer squash, crostini (recipe below)
PREHEAT broiler with oven rack in center position. Toss tomatoes, salt, and 1 tablespoon oil on a rimmed baking sheet. Broil until tomatoes are softened and skin tears in spots, 5 to 6 minutes. Let cool on baking sheet for 5 minutes.
PLACE feta, half-and-half, lemon juice, several grinds of pepper, 1/4 cup broiled tomatoes, and remaining 3 tablespoons oil in a food processor; process, stopping to scrape bottom and sides of bowl as needed, until very smooth, about 2 minutes.
TRANSFER to a serving bowl. Top with remaining tomatoes and their juices and lightly drizzle with oil. Top with mint, several grinds of pepper, and flaky sea salt.
MAKE AHEAD: Dip (without toppings) can be made up to 2 days in advance; cover and refrigerate. Store tomatoes in a separate container. Let dip stand at room temperature for 30 minutes before topping and serving.