Salad of Many Tomatoes Recipe

Name: Salad of Many Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 6 thick slices crusty country bread; 1 tablespoon extravirgin olive oil

Servings: persons

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.
2
Place in the refrigerator and let yogurt drain for two hours.
3
At serving time, cut large tomatoes into chunks or wedges; cut small tomatoes in half or quarters.
4
Place all tomatoes in large bowl.
5
Place vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt.
6
Drizzle in olive oil while whisking so as to form an emulsion.
7
Pour over tomatoes, add chives, and stir.
8
Serve over pieces of toasted country bread.
9
Preheat oven to 350 degrees.
10
Brush bread slices lightly with olive oil on both sides.
11
Place on rack placed on a cookie sheet and place in oven.
12
Toast for 1015 minutes, or until just beginning to brown.
13
Spoon tomato salad on top and serve.

858

kcal

Calories

Fat

157

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Salad of Many Tomatoes falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Salad of Many Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions