Best Yogurt Tomato Salad Recipes

CUCUMBER AND TOMATO SALAD IN GARLIC YOGURT DRESSING

Steps:

• Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
• Pour over cucumber and tomato mixture and stir.
• Serve within an hour for best taste.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
• In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
• In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated.
• To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

CUCUMBER, TOMATO, AND ONION YOGURT SALAD

Steps:

• Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
• *Dals are dried legumes.

TOMATO CUCUMBER SALAD WITH LEMON YOGURT DRESSING

Steps:

• Place onion slices in a shallow dish. Pour lemon juice over them and toss so they are all coated with the juice. Let stand at least 30 minutes or up to 2 hours. Turn them occasionally.
• While the onions sit, peel and slice the cucumber into 1/4 inch slices.
• Place in a large bowl.
• Add the tomatoes. Season with salt and pepper and toss.
• Make the dressing:.
• In a small dish, mix together the yogurt, garlic, herbs, salt and pepper and olive oil.
• Drain the juice off the onions into the bowl with the dressing ingredients. Mix well.
• Add the onions to the bowl with the cucumbers and tomatoes.
• Pour the dressing over the top and toss to coat.
• Serve.
• You can also fancy this up by layering the tomatoes on a platter and then topping with the cucumbers and then onions. Then just drizzle with the dressing.

TOMATO SALAD ON CUMIN-SPICED YOGURT

Steps:

• In a small, dry saucepan over medium heat, toast the cumin seeds until they are toasted and aromatic (do not let them burn!), about 2 minutes. Use a mortar and pestle or spice grinder to grind into a powder. In a small bowl, mix toasted cumin with 2 tablespoons yogurt, turmeric and 1/2 teaspoon salt, until no streaks remain. Set aside.
• To make the dressing, put the garlic, herbs, yogurt, vinegar, 1/2 teaspoon salt and pepper in a food processor, and purée until smooth. With the machine running, pour the oil into the bowl in a slow steady stream. The dressing will become a thin, light green vinaigrette.
• To assemble the salad, spread the remaining 1 cup yogurt on the bottom of a large serving dish. Toss the cut tomatoes with the vinaigrette, and pile them on top of the yogurt. Pour any remaining dressing all over the tomatoes and yogurt. Finish with a sprinkle of Maldon or other crunchy salt, and serve, spooning up the yogurt, tomatoes and dressing all together.

TOMATO SALAD WITH CHILE YOGURT

Steps:

• In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure 1/4 teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes. Season with salt and pepper, drizzle generously with oil, and sprinkle with herbs; serve.

SPAGHETTI AND TOMATO SALAD WITH DILL YOGURT DRESSING

Steps:

• In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.
• Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.
• Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.
• Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat.
• Serve spaghetti topped with tomato mixture.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING [39]

Steps:

• Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside. In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.

YOGURT TOMATO SALAD

Steps:

• half cucumbers lenghtwise, and remove seeds, then slice thinly.
• Place cucumbers into a medium bowl, and sprinkle with salt.
• Let stand for 1 hour.
• Drain, squeezing cucumber slightly to remove excessive moisture.
• Add tomatoes, and onion.
• Mix yogurt, parsley, cilantro, and cumin in a separate bowl.
• Pour over vegetables and gently toss.
• Cover and chill until serving time.