This salad is perfect for when gardens are overflowing with fresh tomatoes and herbs!
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.