Ingredients
4 cups ripe cherry tomatoes, halved
2 cups English cucumber, diced
1/2 cup fresh dill, chopped
2 cups plain whole milk yogurt
2 tablespoons extra virgin olive oil
1 tablespoon lemon juice
1 teaspoon sea salt
Optional: 1/2 cup red onion, thinly sliced (soaked in cold water for 10 minutes then drained)
Instructions
Halve cherry tomatoes and dice cucumber. In a large bowl, mix yogurt with lemon juice, sea salt, and olive oil until smooth. Add chopped dill to the dressing and stir to combine. Toss the tomatoes, cucumber, and optional red onion into the dressing until evenly coated. Transfer to serving bowl and refrigerate for at least 15 minutes before serving to meld flavors.
Notes
For best texture, use fresh, cold yogurt. The salad holds well refrigerated for up to 8 hours. Adjust dill quantity to personal preference; fresh herbs add the most flavor. Add optional garlic or capers for a protein boost.
- Prep Time: 15
- Category: Mediterranean Table
- Method: Cold preparation
- Cuisine: Mediterranean
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 150
- Sugar: 8g
- Sodium: 240mg
- Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg