Scale

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

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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.