Fresh Tomato and Yogurt Dip
This two-ingredient summertime dip of yogurt and grated tomato is a real showstopper. Like the tomatoes and mozzarella in a caprese, this combination of raw tomato and creamy dairy is luscious and electric all at once — and there’s no need to embellish it. Start with a puddle of tangy Greek yogurt or labneh, then cut your best tomato in half and grate its flesh on top of the yogurt. All it needs is salt and pepper and some sturdy bread to drag through. Toast sliced crusty bread such as sourdough or baguette (naan, focaccia or pita would also be great). In a move inspired by pan con tomate, scrape a raw garlic clove on the still-warm bread for a hit of prickly spice in each bite.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Sliced crusty bread
- Extra-virgin olive oil, for drizzling
- 1garlic clove, peeled
- 2cups full-fat Greek yogurt or labneh
- 1large, ripe tomato, halved horizontally
- Salt and black pepper
Instructions
Step 1
Brush the bread with olive oil and toast under the broiler or on the grill. While still warm, rub with the garlic clove until you smell garlic. Set aside.Step 2
Spoon the yogurt into a shallow bowl and spread into an even layer. Using the large holes of a box grater, grate the cut sides of the tomato on top of the yogurt. Discard or compost skins. Season generously with salt and pepper. Serve right away with the bread for dipping.