Fresh Tomato and Yogurt Dip

By Ali Slagle

Published Aug. 14, 2024

Fresh Tomato and Yogurt Dip
Mark Weinberg for The New York Times. Food Stylist: Monica Pierini.
Total Time
10 minutes
Prep Time
5 minutes
Cook Time
5 minutes
Rating
5(307)
Comments
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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
  • 1garlic clove, peeled
  • 2cups full-fat Greek yogurt or labneh
  • 1large, ripe tomato, halved horizontally
  • Salt and black pepper
Ingredient Substitution Guide

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
307 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.

kw

I used the ripest tomato in the world so it was more liquid than it was tomato, but it was still super yummy. I didnt feel like messing around with sticky garlic or the oven so just toasted some sourdough in the toaster and brushed some basil oregano infused olive oil on it. I could eat this all day !

Wordsworth from Wadsworth

It's all about the tomato. Go to your garden, the farmers' market, or a roadside stand. Forget the supermarket.

Peggy H.

Perfect as-is. Made this with 2% Fage, and it was delicious. With whole yogurt I can imagine it would be totally luxurious. Use a good quality olive oil, plus a flaky sea salt like Maldon. We served it with pita chips, not the garlic-rubbed toasts, and it was still a huge hit. Will definitely include this as part of future summer cook-out menus.

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