Muscat Daily - - FEATURES -

The sim­plic­ity and beauty of this sun­gold, beef­steak and heir­loom tomato salad is lovely. This salad is es­pe­cially nice served with broiled or grilled fish, such as black or striped bass. IN­GRE­DI­ENTS: Greek yo­gurt 1 cup Peeled and grated fresh gin­ger 1tsp Thai chilli or small serrano chilli 1 Ex­tra-vir­gin olive oil 1tbsp Kosher salt and freshly ground pep­per Peeled gar­lic 1 clove Mixed toma­toes, such as sun­gold, beef­steak, cut into rounds 11/ 4lbs Mixed cherry toma­toes ( 3/4 cup), cut into rounds 5oz Fresh mint or basil leaves, or a com­bi­na­tion, for serv­ing


1. In a medium bowl, whisk to­gether yo­gurt, gin­ger, chile and oil; sea­son with salt and pep­per.

2. Us­ing a Mi­croplane, finely grate gar­lic into a small bowl; mea­sure 1/4 tsp and stir into yo­gurt mix­ture.

3. Spread yo­gurt mix­ture on a plat­ter; top with toma­toes. Sea­son with salt and pep­per, driz­zle gen­er­ously with oil, and sprin­kle with herbs; serve.

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