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Sliced tomatoes and cucumbers with yogurt-mint dressing

Tomato Cucumber Salad with Yogurt-Herb Dressing

  • Author: (From "Fresh Tastes" by Lee Clayton Roper)
  • Yield: 4 to 6 servings 1x
  • Category: Salads, side dishes, gluten free

Description

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


Scale

Ingredients

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


Instructions

  1. 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.
  2. 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.

Notes

Make ahead: dressing can be made up to 24 hours ahead of time, covered and refrigerated. Bring to room temperature before using.

© A Well-Seasoned Kitchen ®