Tomato and yoghurt salad

Tomato and yoghurt salad

By
From
Eat Istanbul
Serves
2
Photographer
David Loftus

Ingredients

Quantity Ingredient
8 small ripe tomatoes, quartered
4 tablespoons thick yoghurt
3 tablespoons olive oil
1 teaspoon white wine vinegar
sea salt
freshly ground black pepper

To serve

Quantity Ingredient
1/2 teaspoon sumac

Method

  1. Place the tomatoes in a bowl. Add the yoghurt, olive oil and vinegar and season generously with sea salt and freshly ground black pepper. Combine well and sprinkle with the sumac just before serving.
Tags:
Istanbul
Turkey
Turkish food
Middle Eastern
Andy Harris
David Loftus
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