Tomato-And-Herb Salad

Recipe Ingredients

1 lb	454g / 16oz	Medium unpeeled plum tomatoes
1 lb	454g / 16oz	Cucumber - peeled (medium)
1 lb	454g / 16oz	Purple onion - vertically sliced (small)
1 tablespoon	15ml	Chopped fresh mint
1 tablespoon	15ml	Fresh basil - chopped
1 tablespoon	15ml	Fresh parsley - chopped
1/4 teaspoon	1.3ml	Salt
1/8 teaspoon	0.6ml	Freshly ground pepper
1/3 cup	78ml	Plain low-fat yogurt

Recipe Instructions

Cut each tomato into 4 wedges; cut each wedge in half crosswise.

Cut cucumber in half lengthwise; cut each piece in half lengthwise, and slice crosswise into 1/2-inch pieces.

Combine tomatoes, cucumber, onion, mint, basil, and parsley in a large bowl; sprinkle with salt and pepper.

Add low-fat yogurt; toss gently. Yield: 6 servings (serving size: 1 cup).

Serve immediately.

Source:
Cooking Light, May/June 1993, page 86

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