Tomato Salad With Yogurt and Pita Chips

In this salad, variety in textures keeps you angling for bite after bite. Plump tomatoes meet soft spoonfuls of yogurt, as well as the kind of crispy-gone-soggy pita that’s beloved in fattoush. The yogurt is dolloped on top of the tomatoes, so you can discover pockets of plushness as you eat and no two bites are the same. The tomatoes and yogurt can be seasoned and dressed up to 3 hours ahead.

Makes 4 servings

2 pounds mixed tomatoes, cut into quarters or halves, depending on their size Kosher salt

Freshly ground black pepper

1⁄2 cup full-fat, plain Greek yogurt

1 lemon

6 tablespoons extra-virgin olive oil

2 cups pita chips

1 cup fresh mint leaves, halved if large

Place the tomatoes on a serving plate and season generously with salt and pepper. Place the yogurt in a small bowl. Zest the lemon into the bowl and season to taste with salt and pepper. Use right away or set aside until needed (refrigerate the yogurt until ready to use). Set the lemon aside until ready to serve.

When ready to serve, cut the reserved lemon in half and squeeze the juice into a medium bowl, then add the oil. Stir to combine and season to taste with salt and pepper. Add the pita chips, crumbling them into bite-size pieces in your hands as you add them. Stir until the chips are shiny. Add the mint and stir gently.

Dollop the yogurt on top of the tomatoes, then spoon the pita chip-mint salad on top.

Per serving: 25 calories, 1 g protein, 1 g carbohydrates, 2 g fat, 0 g saturated fat, 0 mg cholesterol, 15 mg sodium, 0 g dietary fiber, 0 g sugar

From recipe developer Ali Slagle.