TOMATO SALAD ON CUMIN-SPICED YOGURT
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
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
TOMATO SALAD WITH CHILE YOGURT
This salad is especially nice served with broiled or grilled fish, such as black or striped bass.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 10m
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure 1/4 teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes. Season with salt and pepper, drizzle generously with oil, and sprinkle with herbs; serve.
YOGURT TOMATO SALAD
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
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
YOGURT SALAD FOR BIRYANI
This is the most delicious yogurt salad to serve with biryani, particularly chicken biryani. My mom's friend tried this recipe from a magazine from Kerala, India called Vanitha and sometimes I just make this to eat by itself!
Provided by Blue Peacock
Categories Vegetable
Time 10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Season yogurt with salt, mixing well.
- Add apples, onions, cucumber, cilantro and jalapeno.
- Mix all ingredients until well combined and place in the refrigerator before serving to guests, (or you can prepare the salad right before serving.).
- You can also add raisins if you like.
- Enjoy!
Nutrition Facts : Calories 101.8, Fat 4.1, SaturatedFat 2.6, Cholesterol 15.9, Sodium 348.4, Carbohydrate 12.6, Fiber 1.1, Sugar 10.1, Protein 4.6
CUCUMBER AND TOMATO SALAD IN GARLIC YOGURT DRESSING
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
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.
YOGURT TOMATO DRESSING
This dressing responds well to optional extras like a sliver of fresh onion, a chunk of feta cheese, fresh parsley or cilantro, chopped sun-dried tomatoes. Feel free to experiment.
Provided by Dancer
Categories Salad Dressings
Time 15m
Yield 1 c.
Number Of Ingredients 11
Steps:
- Put chopped tomatoes, lemon juice and vinegar in blender and blend at high speed.
- Add other ingredients, blending again at medium speed.
- Chill overnight before serving.
Nutrition Facts : Calories 554.6, Fat 54.9, SaturatedFat 7.6, Cholesterol 1.2, Sodium 55.5, Carbohydrate 13.8, Fiber 2.2, Sugar 9, Protein 5.3
CUCUMBER, TOMATO, AND ONION YOGURT SALAD
Steps:
- Stir together cucumber, tomatoes, onion, and yogurt. Heat oil in a small heavy skillet over moderate heat until hot but not smoking, then cook mustard seeds, cumin, and urad dal, stirring, until mustard seeds begin to pop. Pour oil mixture over vegetables and stir until combined. Stir in cilantro and salt to taste.
- *Dals are dried legumes.
TOMATO CUCUMBER SALAD WITH LEMON YOGURT DRESSING
This recipe comes from "Cooking Thin with Chef Kathleen". It is very delicious and goes well with grilled lamb chops. Please only make this in the summer when the tomatoes are at their peak!
Provided by JillAZ
Categories Vegetable
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Place onion slices in a shallow dish. Pour lemon juice over them and toss so they are all coated with the juice. Let stand at least 30 minutes or up to 2 hours. Turn them occasionally.
- While the onions sit, peel and slice the cucumber into 1/4 inch slices.
- Place in a large bowl.
- Add the tomatoes. Season with salt and pepper and toss.
- Make the dressing:.
- In a small dish, mix together the yogurt, garlic, herbs, salt and pepper and olive oil.
- Drain the juice off the onions into the bowl with the dressing ingredients. Mix well.
- Add the onions to the bowl with the cucumbers and tomatoes.
- Pour the dressing over the top and toss to coat.
- Serve.
- You can also fancy this up by layering the tomatoes on a platter and then topping with the cucumbers and then onions. Then just drizzle with the dressing.
ASPARAGUS AND TOMATO SALAD WITH YOGURT-CHEESE DRESSING
A yummy and low-fat salad.
Provided by jen
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 7
Steps:
- Thaw frozen asparagus and drain well. In a medium bowl, combine the asparagus, tomatoes, onions and set aside.
- In a small bowl, whisk together the yogurt, cheese and mustard. Add to the vegetable mixture and toss until well coated. To serve, line salad plates with romaine lettuce leaves and spoon salad on top.
Nutrition Facts : Calories 40.3 calories, Carbohydrate 6.2 g, Cholesterol 1.3 mg, Fat 0.7 g, Fiber 2.2 g, Protein 4.2 g, SaturatedFat 0.3 g, Sodium 43 mg, Sugar 2.1 g
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