Tomato Salad with Yogurt Dressing
Tomato season is a true delight, I find myself wanting to eat tomatoes even as a dessert during this time - aromatic, sweet, and versatile enough to complement any dish. My favorite, of course, is a classic tomato salad with onion and olive oil, served with some bread and a piece of feta cheese.
Back home, I often prepare a variant using sour cream instead of oil, and it’s a combination I truly adore. Since I needed a lighter option, I began substituting sour cream with yogurt, preferably one with 2-4% fat for a creamier texture. It has since become a cherished dish for me, as the creamy yogurt blended with tomato juices is simply unmatched.
Though seemingly simple, this recipe is perfect for those seeking healthy meal ideas that avoid excessive fats and calories.
Rinse the tomatoes and slice them evenly; add yellow tomatoes for more color if you like.
You can also include some diced peppers.
The yogurt I prefer is thick, creamy, and only 2% fat.
It’s quite accessible and easy to find.
Add 3-4 tablespoons of yogurt to the tomatoes, then mix in the chopped onion, salt, and herbs if desired.
Serve with 2 slices of wholemeal bread (bread only if before 5 PM for those watching their weight).
This salad is best enjoyed immediately, as refrigerating softens the tomatoes.
Enjoy your meal!
