Ingredients
- 3/4 cup plain lowfat yogurt
- 34 pounds ripe tomatoes, the greatest variety of colors, sizes and shapes possible
- (for example, red, yellow, striped, cherry, beefsteak, plum, pear, etc.)
- 3 tablespoons sherry vinegar
- 1/2 teaspoon sugar
- 2 teaspoons salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons olive oil
- 1 bunch chives, minced
Directions
Two hours ahead of time, place the yogurt in a strainer lined with a coffee filter and set over a bowl. Place in the refrigerator and let yogurt drain for two hours.
At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters. Place all tomatoes in large bowl. Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt. Drizzle in olive oil while whisking so as to form an emulsion. Pour over tomatoes, add chives, and stir. Serve over pieces of toasted country bread.
- TOASTED COUNTRY BREAD
- 6 thick slices crusty country bread
- 1 tablespoon extravirgin olive oil
Preheat oven to 350 degrees. Brush bread slices lightly with olive oil on both sides. Place on rack placed on a cookie sheet and place in oven. Toast for 1015 minutes, or until just beginning to brown. Spoon tomato salad on top and serve.
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By margiejw_8014627
norman, OK
on July 18, 2007
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This sounds like a terrific recipe which I look forward to trying, but am wondering it isn't supposed to be 3 TO 4 pounds of tomatoes, NOT 34 pounds.
By joackie01_399800
Albuquerque, NM
on August 11, 2004
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but I must not have drained my yogurt well enough because my dressing was watery and didn't coat the tomatoes well. had good tangy flavor though-i will try this again.
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