TOMATO SALAD WITH CHILLI YOGURT

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

METHOD

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.