Tomato Salad with Chile Yogurt

Prep Time:
10 mins
Total Time:
10 mins

This salad is especially nice served with broiled or grilled fish, such as black or striped bass.


  • 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


  1. 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.

    tomato salad with chile yogurt
    Christopher Testani
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