Equipment
* optional
Ingredients
Cumin Yogurt Base
- 250 g greek yogurt, thick, cold
- 2 g cumin seeds, whole
- 10 ml lemon juice
- 1 g salt
Tomatoes
- 300 g heirloom tomatoes, sliced or wedges
- flaky sea salt
Dill Herb Dressing
- 10 g fresh dill, finely chopped
- 15 ml white wine vinegar
- 45 ml extra virgin olive oil
- 1 garlic, minced or grated
- black pepper
Nutrition (per serving)
Method
Place the cumin seeds in a dry small frying pan over medium heat. Toast for 1-2 minutes until fragrant and slightly darkened, shaking the pan frequently to prevent burning.
Roughly crush the toasted cumin seeds using a mortar and pestle (or the back of a knife). In a mixing bowl, whisk the yogurt with the crushed cumin, lemon juice, and salt until smooth.
In a small bowl or jar, whisk together the white wine vinegar, minced garlic, chopped dill, and a pinch of salt. Slowly stream in the olive oil while whisking to emulsify.
Slice the tomatoes into wedges or rounds of varying sizes. If using cherry tomatoes, halve them.
Spread the spiced yogurt generously across the bottom of two serving plates. Arrange the tomato slices on top of the yogurt.
Drizzle the dill dressing over the tomatoes and yogurt. Finish with flaky sea salt and freshly cracked black pepper. Serve immediately.
Chef's Notes
- Always season the tomatoes directly with salt just before serving; this draws out their juices which mix with the dressing for a better flavor.
- For a deeper flavor profile, bloom the minced garlic in the vinegar for 5-10 minutes before adding the oil.
- If you want extra crunch, garnish with toasted pine nuts or crispy fried shallots.
- Ensure the yogurt is very cold and the tomatoes are at room temperature for a delightful temperature contrast.
Storage
Refrigerator: 1 day — Best eaten immediately. Yogurt and dressing can be stored separately for 3 days.
