I love yogurt — plain yogurt, that is. Here in the Land of Smiles, I buy either the thick and creamy Greek-style yogurt or the ‘lighter’ version named Yolida. Great as snacks, I would eat spoonfuls of yogurt anytime of the day. Like I told my friend and yoga classmate Jean, who also loves yogurt, I would also mix nuts, dried fruits and honey (or, if available, blackstrap molasses) if I needed something more filling. Just like this one here.
On days that I am craving for something more savory, I turn to yogurt’s versatility. Here’s my usual go-to yogurt concoction on days when I need a light and refreshing side dish to either grilled meat, fried fish, steamed vegetables, or for some good ol’ chips. I will not put measurements here because you can never go wrong with this recipe.
Tomatoes, chopped according to preference
Onion or shallots, minced
Garlic, minced (optional)
Salt and pepper to taste
All you really have to do is to mix them up well in a bowl. Add salt and pepper to taste. A dash or two of lemon juice will lift up the flavors. You can even add your own herbs and spices here. If you’re not too keen on the tangy flavors of yogurt, you can even sweeten it up with beetroots. Just prepare for a red-colored dish though. Anyhow, I will let the photos do the ‘talking’. Bon appétit!