Crispy Tomato Salad with Greek Yogurt Dressing

Tomato salads are a dime a dozen this time of year, but this is truly a unique yet familiar take on the classic seasonal starter. This salad will be a fresh start to dinner and makes for a sensational mid-day refresher. Drop a comment letting me know your thoughts!

Vine Ripe Tomatoes (assortment of large and small varieties)
Goat Cheese

Greek Yogurt Dressing:
1/2 cup greek yogurt
1 tbsp chopped fennel tops
1 tbsp lightly chopped basil
2 tbsp chopped fresh oregano
salt and pepper to taste

Kalamata Vinaigrette:
2 tbsp chopped kalamata olives
1 tbsp chopped capers
1/3 cup olive oil
3 tbsp white wine vinegar
1 tbsp chopped fennel tops
1 tbsp lightly copped basil
1 tbsp chopped fresh oregano
salt and pepper to taste

Bread crumbs:
1 cup panko bread crumbs
2 tbsp olive oil
1 tbsp garlic powder
2 tbsp dried oregano
salt and pepper to taste

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On today’s menu, I’m going to whip up this garden tomato salad that has a creamy Greek yogurt and herb base, a colamada olive vinegrett, and a savory crispy bread topping that really sends this salad. It’s a showstopper of a starter for dinner and will really get people talking. So, without further ado, let’s get into it. All right, so we’re just going to start this recipe with the the creamy yogurt and herb base. Super simple. You could use this with a myriad of different recipes. It works really well with tomatoes. But here I have fennel, oregano, and some fresh basil. And we’re just going to give that a light chop. And the whole idea of not overly, you know, mincing or chopping the herbs is you want to see them in the yogurt in that creamy base. Make sure they’re still recognizable. And if you over chop these, sometimes they turn black. All right, I’m just going to add the yogurt to this bowl. Then you’re going to add your herbs. We’re going to save some of the herbs for a dressing. Let’s give that a good mix. Just a little bit of salt and a little bit of pepper. Nice. Right, put that in the fridge. And then I have this other bowl for a dressing that I’m going to make. So, I’m going to put these the rest of the herbs in here. I’m going to grate up a little bit of garlic. And I’m going to grate it in instead of mincing. Little easy. Blends well with the vinegrett. Olive oil. Good amount. Perfect. Some white wine vinegar. Perfect. Salt. Pepper. Then I’m going to mince up some colomata olives and some capers and that’s going to add some salt to the vinegaret and uh you know a beautiful floral olive flavor as well. You want to make sure these are good and minced but they have just ever so slightly a little bit of texture. Add that to the vinegaret. Same for the capers. Perfect. Okay, look at that. Very beautiful dressing. [Music] All right, let’s put that away. All right, now we’re going to make a very simple like a bread crispy topping. It’s going to be a garnish as well as um a beautiful texture to finish off a very simple summer tomato salad. So here I have some panko breadrumbs, some dry oregano, and some garlic powder. We’re going to toast up the panko with a good amount of olive oil. And we’re going to toast these up just until they get golden brown. All right, take this off the heat. Let it cool down just a little bit. the dry oregano and the garlic powder. You could use fresh if you want. Very, very easy garnish. It’s kind of like reminiscent of a like a a panzanella salad where you add, you know, toasted bread to the tomato salad. This is just a little bit more refined and adds a really wonderful crunch. Um, packed full of flavor. All right, so we’re going to set this off to the side. And we’re going to start slicing these beautiful tomatoes from the garden. Add that to a bowl. All right. So, there’s a lot of different ways you could cut this. You could dice it up. You could make it almost into like a u like a tomato tartar by mincing it. It’s a very beautiful tomato for that. But since I have this large profile um and cross-section, I’m going to be using this plate as a source of inspiration for this dish. Nice wide bottom uh plate/b bowl setup here. It fits the profile of the tomato perfectly. So, kind of have an idea of how I want to plate this, and this was pretty much the inspiration for that. I’m just going to take long slices. Almost like a carpacio, relatively thin. Take that end piece off. Just like that. It’s really beautiful. Maybe one more slice and we’re good to go. Beautiful. And then I’m going to season these little tomatoes with just a little bit of olive oil, salt, and pepper just to kind of get them prepped out for the finishing dish. And we are ready to plate this up. Put some of that straight down the middle. I’m just going to smear that evenly all around. Almost edge to edge. Perfect. Just make sure not to cover up the edge too much. One of these for color. Some of the cherry tomatoes. You can really start to see how pretty this plate gets. Some goat cheese. Some of that vinegrett just kind of pulled around. Finally, that breadcrumb topping kind of here and there. Finish this with some chives all around the plate and some fennel. It’s a wonderful tomato salad for the summertime. M. Wow. The olives, goat cheese, and then that creamy yogurt dressing. Wonderful recipe. As always, drop a comment letting me know what you guys thought about this recipe. Subscribe to the channel. Give this video a like if you guys enjoyed. And I will see you guys next time with another recipe. Later, folks. [Music]