Greek yogurt creates creamy, spice-infused salad dressing | TribLIVE.com
Food & Drink

Greek yogurt creates creamy, spice-infused salad dressing

1389825_web1_1389825-06079059951242ee91751bd64e76c4c4
Daniel J. van Ackere | America’s Test Kitchen | AP
This undated photo provided by America’s Test Kitchen in June 2019 shows a Tomato Salad with Feta and Cumin-Yogurt Dressing in Brookline, Mass. This recipe appears in “The Complete Mediterranean Cookbook.”
1389825_web1_1389825-efb4afe2142043e58dabb3725bdf1cea
America’s Test Kitchen/AP
This image provided by America’s Test Kitchen in June 2019 shows the cover for “The Complete Mediterranean Cookbook.” It includes a recipe for Tomato Salad with Feta and Cumin-Yogurt Dressing.

Fresh, juicy summer tomatoes make a great salad, so we set out to create one with complementary flavors and a creamy dressing.

Tomatoes exude lots of liquid when cut, which can quickly turn a salad into soup. To get rid of some of the tomato juice without losing all the valuable flavor, we looked to a method that had proven successful in our other tomato salad recipes: salting the tomatoes before making the salad.

Simply cutting the tomatoes into wedges, tossing them with salt and letting them sit for 15 minutes provided enough time for the juice to drain. This also seasoned the tomatoes and their juice at the same time.

We reserved a measured amount of the flavorful juice to add to the dressing without watering down the salad.

Greek yogurt laid the foundation for a creamy, spice- infused dressing, and we boosted its tang with lemon juice and the reserved tomato juice. To that we added fresh oregano, cumin and garlic, but some tasters found the cumin and garlic too harsh.

A quick zap in the microwave was all it took to effectively bloom the spice and cook the garlic, successfully mellowing their flavors. We tossed the tomatoes with the dressing, finishing with just the right amount of briny feta to add richness and another layer of flavor.

Both regular and low-fat Greek yogurt will work well here; do not use nonfat yogurt. The success of this recipe depends on ripe, in-season tomatoes.

Tomato Salad with Feta and Cumin-Yogurt Dressing

Servings: 6

Start to finish: 30 minutes

Ingredients

2½ pounds ripe tomatoes, cored and cut into ½-inch-thick wedges

Salt and pepper

1 tablespoon extra-virgin olive oil

1 garlic clove, minced

1 teaspoon ground cumin

¼ cup plain Greek yogurt

1 tablespoon lemon juice

1 scallion, sliced thin

1 tablespoon minced fresh oregano

3 ounces feta cheese, crumbled (¾ cup)

Directions

Toss tomatoes with ½ teaspoon salt and let drain in colander set over bowl for 15 to 20 minutes.

Microwave oil, garlic and cumin in bowl until fragrant, about 30 seconds; let cool slightly. Transfer 1 tablespoon tomato liquid to large bowl; discard remaining liquid. Whisk in yogurt, lemon juice, scallion, oregano and oil mixture until combined.

Add tomatoes and feta and gently toss to coat. Season with salt and pepper to taste. Serve.

Nutrition information per serving: 104 calories; 54 calories from fat; 6 g fat (3 g saturated; 0 g trans fats); 13 mg cholesterol; 338 mg sodium; 9 g carbohydrate; 3 g fiber; 6 g sugar; 5 g protein.

Categories: Lifestyles | Food Drink
TribLIVE commenting policy

You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.

We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.

While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.

We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers

We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.

We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.

We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.

We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.