Recipe - Salad Of Many Tomatoes

Three fourths cup Plain lowfat yogurt
3 pound Ripe tomatoes
3 tablespoon Sherry vinegar
One half teaspoon Sugar
2 teaspoon Salt
One half teaspoon Black Pepper; freshly ground
3 tablespoon Olive oil
1 bn Chives; minced

For the tomatoes, choose the greatest variety possibledifferent sizes and
shapes (for example, red, yellow, striped, cherry, beefsteak, plum, pear,
etc.) Two hours ahead of time, place the yogurt in a strainer lined with a
coffee filter and set over a bowl. Place in the refrigerator and let yogurt
drain for two hours.

At serving time, cut large tomatoes into chunks or wedges; cut small
tomatoes in half or quarters. Place all tomatoes in large bowl. Place
vinegar in small bowl and whisk in sugar, salt, pepper and drained yogurt.
Drizzle in olive oil while whisking so as to form an emulsion. Pour over
tomatoes, add chives, and stir. Serve over pieces of toasted country bread.

Yield: 6 servings Copyright, 1996, TV FOOD NETWORK, G.P., All Rights
Reserved 10/21/96 show
Recipe By : TOO HOT TAMALES SHOW #TH6301

Posted to MCRecipe Digest V1 #272

Date: Thu, 31 Oct 1996 17:28:28 0600 (CST)

From: Pat Asher asher@mcs.com