Yogurt Tomato Salad Recipes

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

Ingredients

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

CUCUMBER AND TOMATO SALAD IN GARLIC YOGURT DRESSING

Cucumber and Tomato Salad in Garlic Yogurt Dressing image

Make and share this Cucumber and Tomato Salad in Garlic Yogurt Dressing recipe from Food.com.

Provided by TishT

Categories Vegetable

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

Ingredients

1 lb cucumber, peeled and chopped
1/2 lb tomatoes, chopped
4 green onions, minced
1/2 cup of fresh mint, chopped fine
1/2 cup fresh parsley, chopped fine
3 tablespoons lemon juice
2 cloves garlic, crushed
1 cup plain low-fat yogurt
black pepper

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.

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

Ingredients

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

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