Food & Cooking Recipes Salad Recipes Tomato Salad with Chile Yogurt Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 23, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 10 mins Total Time: 10 mins Servings: 4 This salad is especially nice served with broiled or grilled fish, such as black or striped bass. Ingredients 1 cup 2 percent-fat Greek yogurt 1 teaspoon peeled and grated fresh ginger (from a 1-inch piece) 1 thinly sliced Thai chile or small serrano chile (seeded, if less heat is desired) 1 tablespoon extra-virgin olive oil, plus more for drizzling Kosher salt and freshly ground pepper 1 clove garlic, peeled 1 ¼ pounds mixed tomatoes, such as sungold, beefsteak, and heirloom, cut into rounds 5 ounces mixed cherry tomatoes (¾ cup), cut into rounds Fresh mint or basil leaves, or a combination, for serving Directions In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure 1/4 teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes. Season with salt and pepper, drizzle generously with oil, and sprinkle with herbs; serve. Christopher Testani Rate it Print