My Tomato and Cucumber Salad with Yogurt-Herb Dressing is perfect for when gardens are overflowing with fresh tomatoes and herbs!
You will love this Creamy Cucumber Tomato Salad
One fall, my husband Robert and I had a divine two week vacation in southern France and northern Spain. A highlight of our trip was staying at the fabulous home of good friends, near Biarritz. They both love to cook and they treated us to several scrumptious meals featuring a variety of local fresh foods (you can see pictures and read about what we ate on my blog).
Not surprisingly, one evening I was asked to make a salad. After I said yes, we discovered that all the olive oil – all the oil in the house in fact – had been used up making the other parts of the dinner. Suddenly, I felt like someone on one of those reality TV cooking shows; I had to quickly figure out how to make a salad dressing with NO oil! This Tomato Cucumber Salad with Yogurt-Herb Dressing is what I came up with – a yogurt-based dressing filled with fresh herbs from their garden, served over fresh tomatoes and cucumbers. Ingenuity can be quite delicious!
Note that the proportions in this recipe are approximate. Feel free to add more or less vinegar, depending on how tart you like your dressings. You can use other fresh herbs that you might have on hand – basil, tarragon, thyme, etc. – either in addition to or in place of the dill and mint that I used. So, be creative – and, as always, enjoy!Print
1/2 cup Greek yogurt
2 tablespoons tarragon vinegar
1 teaspoon lemon zest
1 teaspoon chopped garlic
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh mint
3 cups shredded Bibb, Boston or Butter lettuce
4 to 5 large ripe tomatoes, sliced
1 large ripe cucumber (peeled if not English hothouse cucumber), sliced
- In a medium mixing bowl, whisk together the yogurt, vinegar, zest, garlic, dill and mint. Season to taste with salt and pepper. Cover and refrigerate for at least 30 minutes.
- Arrange the lettuce on a serving platter. Arrange tomatoes and cucumbers and on top of the lettuce, alternating each one. Season with salt and pepper. Drizzle dressing over the top.
Make ahead: dressing can be made up to 24 hours ahead of time, covered and refrigerated. Bring to room temperature before using.
- Category: Salads, side dishes, gluten free