Recipe courtesy of Mary Sue Milliken and Susan Feniger

Salad of Many Tomatoes

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  • Level: Easy
  • Yield: Yield: 6 servings
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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


6 thick slices crusty country bread

1 tablespoon extravirgin olive oil


  1. 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.
  3. 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.