Yogurt Tomato Salad Recipes

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HEALTHIER CREAMY YOGURT SALAD DRESSINGS



Healthier Creamy Yogurt Salad Dressings image

Recipe video above. Here's 5 very, very good creamy dressings made with yogurt instead of mayonnaise. All the flavour of their traditional mayo-based counterparts, but less fat and better for you! You might ditch that jar of mayo for good!

Provided by Nagi

Categories     Salad Dressing

Time 10m

Number Of Ingredients 41

1/2 cup plain yogurt (, preferably Greek)
1/4 cup extra virgin olive oil
2 1/2 tbsp lemon juice
1 tsp garlic (, minced)
1 1/2 tsp sugar
1/4 tsp black pepper
1/2 tsp salt
1 cup plain yogurt (, preferably Greek)
2 tbsp olive oil
1 small garlic clove (, minced)
1/4 tsp EACH dried dill, parsley, chives, garlic powder, black pepper
1/2 tsp EACH onion powder, mustard powder
1/2 tsp salt
2 tsp white sugar
1 1/2 tbsp lemon juice
1 cup plain yogurt (, preferably Greek)
3 tbsp olive oil
2 tbsp milk
2 tbsp wholegrain mustard
1 tbsp dijon mustard
1 tbsp vinegar
2 tsp white sugar
1/4 cup fresh chives (, finely chopped)
1/2 tsp garlic powder, onion powder
1/2 cup plain yogurt (, preferably Greek)
2 tbsp Dijon mustard
2 tbsp honey
1 1/2 tbsp cider vinegar
1/4 tsp EACH garlic powder, salt and pepper
1 cup plain yogurt (, preferably Greek)
1/2 garlic clove (, minced)
2 anchovy fillets or 3/4 tsp Anchovy paste ((Note 2))
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 tsp white sugar
2 tbsp olive oil
1/2 cup freshly grated parmesan cheese
2 - 4 tbsp milk ((adjust consistency))
1/2 tsp salt
Black pepper

Steps:

  • Mix ingredients in a bowl. Set aside for 30 minutes+ to allow flavours to develop.
  • Use milk to adjust to desired consistency.
  • Blitz in a food processor until smooth. Use milk to adjust consistency.

TOMATO SALAD ON CUMIN-SPICED YOGURT



Tomato Salad on Cumin-Spiced Yogurt image

This simple tomato salad is ready in minutes, and works best with a mix of ripe tomatoes from the market that are delicious enough to eat raw. Layered on cumin-spiced yogurt, and slathered in a bright herb dressing, it's hearty enough to have as a late summer meal with a piece of grilled bread. The recipe comes from chef Preeti Mistry, who ran a restaurant in Oakland called Juhu Beach Club, inspired by her unique experience as an Indian-American born in London to Asian parents from East Africa, raised in the American Midwest, who was cheffing in northern California.

Provided by Tejal Rao

Categories     easy, quick, salads and dressings, side dish

Time 20m

Yield 4 servings

Number Of Ingredients 12

1/2 teaspoon cumin seeds
1 cup full-fat Greek yogurt, plus 2 tablespoons
1/4 teaspoon turmeric powder
1 teaspoon kosher salt, divided
1 clove garlic
1 handful scallion greens
1 handful dill
1/4 cup mellow white wine vinegar
Freshly ground black pepper, to taste
1/2 cup neutral oil, such as grapeseed
1 1/2 to 2 pounds ripe tomatoes, a variety of sizes and shapes, cut into wedges or halved if small
Maldon salt, to finish

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.

Nutrition Facts : @context http, Calories 356, UnsaturatedFat 25 grams, Carbohydrate 12 grams, Fat 32 grams, Fiber 3 grams, Protein 8 grams, SaturatedFat 5 grams, Sodium 759 milligrams, Sugar 8 grams, TransFat 0 grams

CUCUMBER, TOMATO, AND ONION YOGURT SALAD



Cucumber, Tomato, and Onion Yogurt Salad image

Categories     Salad     Dairy     Onion     Tomato     Vegetable     Vegetarian     Yogurt     Fall     Spring     Summer     Winter     Gourmet

Yield Makes about 3 cups

Number Of Ingredients 9

1 English cucumber, peeled, seeded, and cut into 1/2-inch cubes
2 plum tomatoes, seeded and cut into 1/2-inch cubes
1 onion, finely chopped
2 cups plain whole-milk yogurt
2 teaspoons vegetable oil
1 teaspoon black mustard seeds
1 teaspoon cumin seeds
1 teaspoon picked-over split skinned urad dal*
1 tablespoon finely chopped fresh cilantro

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 SALAD WITH CHILE YOGURT



Tomato Salad with Chile Yogurt image

This salad is especially nice served with broiled or grilled fish, such as black or striped bass.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Number Of Ingredients 9

1 cup 2 percent-fat Greek yogurt
1 teaspoon peeled and grated fresh ginger (from a 1-inch piece)
1 thinly sliced Thai chile or small serrano chile (seeded, if less heat is desired)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 clove garlic, peeled
1 1/4 pounds mixed tomatoes, such as sungold, beefsteak, and heirloom, cut into rounds
5 ounces mixed cherry tomatoes (3/4 cup), cut into rounds
Fresh mint or basil leaves, or a combination, for serving

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.

ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING



Asparagus and Tomato Salad with Yogurt-Cheese Dressing image

A yummy and low-fat salad.

Provided by jen

Categories     Salad     Vegetable Salad Recipes     Tomato Salad Recipes

Time 10m

Yield 4

Number Of Ingredients 7

1 (10 ounce) package frozen cut asparagus, thawed
1 tomato, chopped
2 tablespoons thinly sliced green onion
3 tablespoons nonfat plain yogurt
1 tablespoon grated Parmesan cheese
1 teaspoon prepared mustard
10 leaves lettuce

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.

Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g

YOGURT TOMATO SALAD



Yogurt Tomato Salad image

Make and share this Yogurt Tomato Salad recipe from Food.com.

Provided by weekend cooker

Categories     Onions

Time 20m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 8

1 peeled medium cucumber
1 teaspoon salt
2 medium tomatoes, cored, cut into 1/2 inch cubes and drained
1 tablespoon finely chopped onion
1 cup low-fat plain yogurt
1/3 cup chopped fresh parsley
3 tablespoons chopped fresh cilantro
2 teaspoons cumin

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.

Nutrition Facts : Calories 67.8, Fat 1.4, SaturatedFat 0.7, Cholesterol 3.7, Sodium 633.8, Carbohydrate 10.5, Fiber 1.4, Sugar 7.4, Protein 4.6

CREAMY CUCUMBER YOGURT SALAD



Creamy Cucumber Yogurt Salad image

Creamy Cucumber Yogurt Salad recipe with crisp red onion dressed in a dairy-free Greek yogurt lemon dressing with a classic kiss of fresh dill. A quick and easy refreshing summer salad best served right away alongside new potatoes or stuffed inside some mushroom gyros pockets.

Provided by Florentina

Categories     Salads

Time 10m

Number Of Ingredients 8

2 English cucumbers
1/3 purple onion (thinly sliced)
2 tbsp onion chives (for garnish)
1 cup greek style plant based yogurt ((or dairy free sour cream))
4 cloves garlic
1 tbsp lemon juice + more to taste
2-3 tbsp fresh dill (roughly chopped)
sea salt

Steps:

  • Using a microplane grater start by grating the garlic into a paste. Add into a bowl with the yogurt or sour cream, lemon juice, zest and fresh dill. Season with a pinch of sea salt and black pepper to taste.
  • Slice the cucumbers into 1/4 inch to 1/3 inch slices and add to a bowl with thinly sliced red onion. Add the creamy yogurt dressing on top and gently toss to coat all over.
  • Taste and adjust seasonings with more salt and pepper and serve promptly garnished with fresh onion chives, more dill and lemon zest.

Nutrition Facts : Calories 192 kcal, Carbohydrate 25 g, Protein 3 g, Fat 10 g, SaturatedFat 4 g, Sodium 287 mg, Fiber 1 g, Sugar 7 g, UnsaturatedFat 7 g, ServingSize 1 serving

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