This is a really simple inspiration from all the lovely tomatoes that we have in the house and the tons of fresh mint that is blossoming in a planter. Ok, the mint and all the summer herbs are really a big deal, because they are actually being grown by me and not the husband. I have had them from May, they are this far thriving. I have mint, oregano, rosemary, marjoram, lemon thyme and lemon verbana. I have been doing things with them as and when I can. Today it was the mint and oregano’s turn. This recipe is almost like an meeting of Tzatziki and tomato raita, the flavors certainly work well together, but then again I always, say, if its fresh and local it works! I have over time tweaked and adapted this recipe, the most significant change being the addition of the red onions. I think that I am somewhat settled with this version, until of course I tweak it again. If you like it spicy, you can actually sprinkle some red pepper flakes over the salad, I have tried both variations and tend to like it both ways.
Ingredients
- 4-6 small fresh tomatoes
- 1 teaspoon minced garlic
- ¼ cup olive oil
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons of chopped fresh mint leaves
- 1 tablespoon fresh oregano
- ½ cup low fat yogurt
- 1 teaspoon salt
- ½ teaspoon sugar
- 1/2 cup lightly roasted coarsely ground peanuts
- 1 small red onion, halved and thinly sliced
- Extra mint to garnish
Instructions
- Cut the tomatoes into halves
- Toss the tomatoes with the garlic, olive oil and the red pepper flakes if using and set aside for 10 minutes.
- Cook lightly on a grill for 3 to 4 minutes skin side up, till the skin of the tomato is barely bruised and lightly charred, reserve any leftover oil. Alternately, the tomatoes can be broiled for 6-7 minutes, with the skin side up.
- Place in a mixing bowl as they are done and pour any remaining oil marinade into the bowl over the tomatoes, and add in the mint leaves and the salt.
- Whip the yogurt with the salt and sugar pour over the tomatoes.
- Lightly mix in the peanuts and garnish with the red onions and extra mint. This salad can be enjoyed as a light, balanced summer meal.
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