Fresh Tomato and Yogurt Dip

By Ali Slagle

Published August 13, 2024

  • Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Media 1 of 1
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(364)
Comments
Read comments

This two-ingredient summertime dip of yogurt and grated tomato is a real showstopper. Like the tomatoes and mozzarella in a caprese, this combination of raw tomato and creamy dairy is luscious and electric all at once — and there’s no need to embellish it. Start with a puddle of tangy Greek yogurt or labneh, then cut your best tomato in half and grate its flesh on top of the yogurt. All it needs is salt and pepper and some sturdy bread to drag through. Toast sliced crusty bread such as sourdough or baguette (naan, focaccia or pita would also be great). In a move inspired by pan con tomate, scrape a raw garlic clove on the still-warm bread for a hit of prickly spice in each bite.

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Ingredients

Yield:4 servings

  • Sliced crusty bread

  • Extra-virgin olive oil, for drizzling

  • 1 garlic clove, peeled

  • 2 cups full-fat Greek yogurt or labneh

  • 1 large, ripe tomato, halved horizontally

  • Salt and black pepper

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

53 grams carbs; 19 milligrams cholesterol; 432 calories; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 16 grams fat; 5 grams fiber; 660 milligrams sodium; 21 grams protein; 11 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Brush the bread with olive oil and toast under the broiler or on the grill. While still warm, rub with the garlic clove until you smell garlic. Set aside.

  2. Step 2

    Spoon the yogurt into a shallow bowl and spread into an even layer. Using the large holes of a box grater, grate the cut sides of the tomato on top of the yogurt. Discard or compost skins. Season generously with salt and pepper. Serve right away with the bread for dipping.

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Ratings

5 out of 5
364 user ratings
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Comments

stacysom

As hard as I try to believe Ali is right with 'there’s no need to embellish it,' I don't think I can refrain from showering it with some fresh basil, cilantro, mint or other fresh herb.

Sarah

I don’t normally review but feel like this needs some love. One of the highest yield, lowest input recipes I’ve ever made. Absolutely delicious and needs nothing but some good sourdough!

Camilla Jenkins

I just had this for lunch with crackers. Just awesome fresh yogurt grated tomato and salt and pepper. Don’t knock it till you try it.

S in VA

So simple, so good. In fact disproportionately good giving how little work goes into making the dish. I used labneh, a perfectly ripe Cherokee Purple tomato and I grated it in a colander to remove some of the juice (which I drank). Transfered the pulp over to the labneh, had more tomato relative to labneh than the recipe called for. Pepper, salt, good evoo. Excellent. 3 guests asked for recipe ... A keeper

Jill

This was amazing exactly as written. You could add stuff, but there is zero need. I made a 1/4 recipe for two for an appie before a large dinner and it was PERFECT. Now part of my repertoire and my "defining summer" list.

PT

I used 5 Roma tomatoes and grated them into a strainer. I let the grated tomato sit in the strainer for about 10 minutes before adding to the yogurt and I’m glad I did because there was easily a 1/4 of watery liquid that did not end up in the dip. I also used fat free Chobani greek yogurt because it’s what I had. The end result was a hit with all who ate it.

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