Enjoy the taste of different kinds of tomatoes in gourmet healthy recipes. This makes a quick and tangy side dish made with three kinds of tomatoes: yellow tomatoes, red tomatoes, and orange tomatoes. Fresh basil and fresh cilantro are added to the mix. The simple salad easy desserts are dressed with a combination of plain yogurt and garlic. This is a Mediterranean-inspired recipe that makes a wonderful appetizer for Greek dishes. It can also be served as a side dish and can also make a light, quick and healthy meal for any time of the day.
This recipe is perfect if you have tomatoes growing in your garden, and a great way to showcase your harvest. Fresh basil and fresh cilantro give the salad a minty flavor and a wonderful aroma for a truly refreshing dish that will stimulate the senses. Tomato salad is also wonderful with crusty bread or pita bread and can be served as a side dish to grilled meats, baked fish, kebabs, and roasts. Pair the tomato salad with a crisp white wine like Pinot Grigio or Sauvignon Blanc for a relaxing time before a meal.
For Salad: 3 ripe yellow tomatoes, washed and chopped into sixths, 3 ripe red tomatoes, washed and chopped into sixths, 3 ripe orange tomatoes, washed and chopped into sixths, 1 C fresh basil, washed and roughly chopped, 1 C fresh cilantro, washed and roughly chopped
For dressing: 2-3 cloves garlic, minced, 1 C plain yogurt (Greek style recommended)
Prepare tomatoes and herbs as indicated in the ingredients list. Blend minced garlic and yogurt together. Toss tomatoes and herbs with dressing. Serve and enjoy.
Yellow, red and orange tomatoes make a colorful and festive dish that makes a lively contrast to the bright green herbs. A rustic salad, this is easy to prepare and takes only minutes to make. Wash the vegetables and herbs thoroughly and drain well. You can use a paper towel or kitchen towel to pat the vegetables and herbs dry or use a salad spinner to take the moisture out before slicing them and placing them in a salad bowl for serving. You can prepare the vegetables and herbs a head of time and chill in the fridge before tossing them in the dressing just before serving to avoid the leaves from becoming soggy.