Name: Tomato Salad with Chile Yogurt
Prep time: 10 min
Total time: 10 min
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 1/4 pounds mixed tomatoes, such as sungold, beefsteak, and heirloom, cut into rounds; 5 ounces mixed cherry tomatoes (3/4 cup), cut into rounds; Fresh mint or basil leaves, or a combination, for serving

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.

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Tomato Salad with Chile Yogurt

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