Beef Steak Tomatoes with Garden Herbs

Peak-summer tomatoes deserve more than a sprinkle of salt. This no-cook side slices thick beefsteak tomatoes and sweet onion, then drapes them in a chilled herb dressing made from yogurt, olive oil, lemon juice, garlic, and whatever fresh herbs you’ve got growing outside.

The dressing is where all the action happens. Blending yogurt with olive oil creates a creamy base that clings to the tomato slices without being heavy. The lemon juice and red chili peppers add a bright, peppery edge that wakes up the sweetness of ripe tomatoes. Use a food processor or blender to get the dressing smooth, and let it chill in the fridge for at least a couple hours so the flavors come together.

Fresh herbs make or break this dish. Basil, parsley, chives, marjoram, or any combination will work. Chop them fine and fold them in right before chilling so they keep their color and punch.

Chef Tips

• Use the ripest, most fragrant tomatoes you can find. Out-of-season tomatoes won’t carry this dish.
• Slice tomatoes thick, about ½ inch, so they hold up under the dressing and don’t turn into a soggy pile.
• Let the dressed tomatoes sit at room temperature for 10 minutes before serving. Straight from the fridge mutes the tomato flavor.

Variations

• Swap yogurt for crumbled feta and skip the blending for a chunkier, Mediterranean-style topping.
• Add thinly sliced cucumber and serve over a bed of arugula for a full salad.