Cucumber And Tomato Salad In Garlic Yogurt Dressing Recipes

Steps:

• Mix the lemon juice, yogurt, garlic, pepper, mint and parsley together.
• Pour over cucumber and tomato mixture and stir.
• Serve within an hour for best taste.

Steps:

• Place onion slices in a shallow dish. Pour lemon juice over them and toss so they are all coated with the juice. Let stand at least 30 minutes or up to 2 hours. Turn them occasionally.
• While the onions sit, peel and slice the cucumber into 1/4 inch slices.
• Place in a large bowl.
• Add the tomatoes. Season with salt and pepper and toss.
• Make the dressing:.
• In a small dish, mix together the yogurt, garlic, herbs, salt and pepper and olive oil.
• Drain the juice off the onions into the bowl with the dressing ingredients. Mix well.
• Add the onions to the bowl with the cucumbers and tomatoes.
• Pour the dressing over the top and toss to coat.
• Serve.
• You can also fancy this up by layering the tomatoes on a platter and then topping with the cucumbers and then onions. Then just drizzle with the dressing.

Steps:

• Quarter the cucumber pieces and place in a mixing bowl. Add the onions and season with salt. Mix to combine as you prepare the rest of the salad. This will start to draw out moisture, which will help thin out the dressing.
• In a mixing bowl, whisk together the sour cream, vinegar, olive oil, hot sauce and garlic. Add the dill and season with salt and pepper. Pour over the cucumbers and onions and mix to combine. Let sit in the refrigerator for 2 hours. Serve!

Steps:

• In a small, dry saucepan over medium heat, toast the cumin seeds until they are toasted and aromatic (do not let them burn!), about 2 minutes. Use a mortar and pestle or spice grinder to grind into a powder. In a small bowl, mix toasted cumin with 2 tablespoons yogurt, turmeric and 1/2 teaspoon salt, until no streaks remain. Set aside.
• To make the dressing, put the garlic, herbs, yogurt, vinegar, 1/2 teaspoon salt and pepper in a food processor, and purée until smooth. With the machine running, pour the oil into the bowl in a slow steady stream. The dressing will become a thin, light green vinaigrette.
• To assemble the salad, spread the remaining 1 cup yogurt on the bottom of a large serving dish. Toss the cut tomatoes with the vinaigrette, and pile them on top of the yogurt. Pour any remaining dressing all over the tomatoes and yogurt. Finish with a sprinkle of Maldon or other crunchy salt, and serve, spooning up the yogurt, tomatoes and dressing all together.

Steps:

• In medium bowl, mix yogurt, garlic, dill weed, sugar and salt.
• Fold in tomatoes and cucumber. Serve immediately.

Steps:

• Toss cucumbers, tomatoes, onion, bell pepper, garlic, parsley, and mint together in a bowl. Drizzle olive oil and lemon juice over the salad and toss to coat; season with salt and pepper.

Steps:

• Whisk water, vinegar, oil, sugar, salt, and pepper together in a large bowl until smooth; add cucumbers, tomatoes, and onion and stir to coat.
• Cover bowl with plastic wrap; refrigerate at least 2 hours.

Steps:

• In a 6-quart kettle bring 4 quarts salted water to a boil for spaghetti.
• Peel and seed 1 cucumber and shred on large holes of grater. Squeeze shredded cucumber in a clean kitchen towel to remove excess liquid. Seed and dice remaining half cucumber. Chop garlic and mash to a paste with salt. In a large bowl stir together shredded and diced cucumber, garlic paste, yogurt, buttermilk, all but 1 tablespoon dill, and salt and pepper to taste.
• Halve or quarter tomatoes and cut olives into thin slices. In a bowl stir together tomatoes, olives, and remaining tablespoon dill and season with salt and pepper.
• Cook spaghetti in boiling water until al dente and drain in a colander. Rinse spaghetti under cold water to stop cooking and drain well. Add spaghetti to yogurt mixture and toss to coat.
• Serve spaghetti topped with tomato mixture.