Introduction
When summer rolls around, there’s one ingredient that completely steals the spotlight: tomatoes. Juicy, ripe, sun-kissed tomatoes are nature’s candy, and I’ll never pass up an opportunity to highlight them in a fresh dish. That’s where this Tomato Salad with Garlicky Yogurt and Shallot Dressing comes in.
It’s not just your average tomato salad—it’s a next-level upgrade. The creamy garlicky yogurt provides a cool, tangy base, while the shallot dressing layers in a punch of savory sweetness. Together, they create a combination that’s refreshing, elegant, and seriously addictive.
I first made this recipe on a hot July afternoon when my local farmers’ market was overflowing with heirloom tomatoes of every color. Instead of overcomplicating things, I wanted a recipe that allowed the tomatoes to shine while adding creamy and tangy elements to balance their natural sweetness. This dish became an instant hit at family dinners and backyard BBQs—it’s the kind of recipe that has people going back for seconds (and asking for the recipe before they leave!).
Whether you’re looking for a stunning appetizer, a fresh side dish, or even a light meal, this Tomato Salad with Garlicky Yogurt and Shallot Dressing will become a staple on your table.
Ingredients
Here’s what you’ll need to make this vibrant salad:
For the Garlicky Yogurt Base:
- 1 cup plain Greek yogurt (or full-fat plain yogurt)
- 2 cloves garlic, finely grated or minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- Pinch of salt and black pepper
For the Shallot Dressing:
- 2 shallots, thinly sliced
- 3 tablespoons red wine vinegar (or white wine vinegar)
- 1 tablespoon Dijon mustard
- 1 teaspoon honey (or maple syrup for vegan)
- 1/3 cup olive oil
- Salt and pepper to taste
For the Salad:
- 4–5 large ripe tomatoes (heirloom, cherry, or a mix for variety)
- Fresh basil leaves (or parsley/mint as alternatives)
- Sea salt flakes for finishing
- Drizzle of extra virgin olive oil (optional)
Substitutions & Variations
- Vegan option: Replace Greek yogurt with a dairy-free yogurt alternative and use maple syrup instead of honey.
- Extra crunch: Add toasted pine nuts, pumpkin seeds, or crispy chickpeas.
- Cheese lovers: Sprinkle with crumbled feta or shaved Parmesan.
- Greens boost: Toss in arugula or baby spinach for a heartier salad.
Step-by-Step Instructions
This recipe looks restaurant-worthy but comes together in just a few simple steps.
Step 1: Make the garlicky yogurt base
- In a small bowl, whisk together Greek yogurt, grated garlic, lemon juice, olive oil, salt, and pepper.
- Spread this mixture evenly across the bottom of your serving plate or shallow bowl.
👉 Pro tip: Let the garlic rest in the yogurt for 10 minutes before serving—it mellows and infuses the yogurt with a richer flavor.
Step 2: Prepare the shallot dressing
- Place thinly sliced shallots in a bowl and cover with red wine vinegar. Let them sit for 5 minutes to soften and slightly pickle.
- Add Dijon mustard, honey, olive oil, salt, and pepper. Whisk until emulsified.
Step 3: Slice the tomatoes
- Slice large tomatoes into wedges or rounds. If using cherry tomatoes, cut them in halves or quarters.
- Arrange them beautifully on top of the garlicky yogurt base.
Step 4: Assemble the salad
- Drizzle the shallot dressing generously over the tomatoes.
- Scatter fresh basil leaves on top.
- Finish with a sprinkle of flaky sea salt and, if desired, an extra drizzle of olive oil.
Step 5: Serve immediately
This salad is best enjoyed fresh, while the tomatoes are juicy and the yogurt base is cool and creamy.
Extra Tips
- Serving suggestions: Serve this salad alongside grilled chicken, roasted lamb, or fresh bread to soak up all the yogurt and dressing. It also makes a beautiful starter for dinner parties.
- Storage: This salad is best eaten fresh. If you have leftovers, store them in the fridge in an airtight container for up to 1 day, but note that the tomatoes will release water over time.
- Make ahead: The yogurt base and shallot dressing can be prepared up to a day in advance. Just slice the tomatoes right before serving.
- Play with herbs: Basil is classic, but dill, mint, or chives add fun twists.
Nutritional Information (per serving, approx.)
- Calories: 220
- Protein: 8g
- Carbohydrates: 12g
- Fat: 16g
- Fiber: 3g
- Sugar: 7g
(Values may vary depending on exact ingredients used.)
FAQ Section
Q: How long does it take to make Tomato Salad with Garlicky Yogurt and Shallot Dressing?
A: Just 15–20 minutes! Most of the time is spent whisking the dressing and slicing tomatoes.
Q: Can I substitute the yogurt with something else?
A: Yes! You can use labneh for a thicker base, sour cream for tang, or a dairy-free yogurt for a vegan option.
Q: Can I freeze this salad?
A: Unfortunately, no. Fresh tomatoes and yogurt don’t freeze well. This dish is best enjoyed fresh.
Conclusion
There you have it—a vibrant, fresh, and absolutely delicious Tomato Salad with Garlicky Yogurt and Shallot Dressing. It’s simple enough for a weeknight dinner but elegant enough to wow guests at your next gathering. The creamy yogurt base, zesty shallot dressing, and sweet, juicy tomatoes come together in perfect harmony.
If you’re looking for a new way to enjoy tomatoes this season, this recipe is a must-try. I promise, once you taste it, you’ll never look at plain tomato salad the same way again!
💬 Have you tried this recipe yet? Leave a comment below, share it with a friend, and don’t forget to tag me in your foodie photos—I’d love to see your take on this gorgeous dish.