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Tomato and Yoghurt Salad

(originally from the Lebanon)

4 to 6 ripe Vine Tomatoes
2 Cloves garlic
1 red Chilli ( or Red Chilli)
Teaspoon Salt
Good Grinding Black Pepper
2 Tablespoons Olive Oil
1 tablespoon Balsamic Vinegar
I Tub Greek Yoghurt

Plunge the Tomatoes into boiling water and then into cold and then peel off the skins.
Chop them roughly.
Peel and chop the garlic finely.
Cut the chilli open and discard the seeds, then chop finely.

Now mix the chopped tomatoes with the garlic, chilli, salt pepper, oil and vinegar
And let let them marinade together for an hour or two.
Before serving spoon over the Greek Yoghurt.

July 12, 2009 04:50 PM | 0 Comments
  Martin Dwyer
Consultant Chef