Bruised Tomatoes with Yogurt and Mint
This Bruised tomato and mint salad is pure Indian summer on a plate. I make this with perfect ripe plum or Roma tomatoes. But grape or cherry tomatoes work well, too. It puts the simple offerings of the summer garden to good use.
The Story of the Bruised Tomatoes with Yogurt and Mint
It is inspired by the abundance of mint and tomatoes in the garden this year. I started with just gently blistering the tomatoes to release their juices. Then added in some crushed peanuts for crunch and the yogurt because it is an Indian summer thing. And voila a sort of fancy raita (Indian Yogurt Salad is born). The bruising of the tomato happens when the tomato starts releasing its juices. So, while I originally started this with larger tomatoes, I tend to make them more often these days with grape or cherry tomatoes. Adding oregano, cilantro and chives or other herbs of your choice tends to add more depth of flavor to the dish.
How to Enjoy Bruised Tomatoes with Yogurt and Mint
Honestly pile a large bowl of this and enjoy it. It makes for a refreshing and balanced meal. The yogurt and peanuts offer you protein, fats and carbohydrates and the tomatoes are a veggie fruit all in one. It is great with toasted or grilled slices of your favorite bread.
Drizzle a little olive oil and rubbing the bread with garlic will take the flavors to its next level. Even as I write this, I am ready to go and whip a batch to enjoy with warm fragrant garlic loved bread. I do not like summer per say, but then there are tomatoes. There is all the bounty of fresh and fragrant herbs and on some days, sunsets that make all your troubles run away.
Another pair would be the classic and simple chicken tikka, just to offer you some options.
A summery tomato and mint salad, that gets a little smoky flavor from bruising the tomatoes and lots of light and fragrant notes from the mint and the garlic.
Ingredients
- 4-6 small fresh tomatoes
- 1 teaspoon minced garlic
- ¼ cup olive oil
- ½ teaspoon red pepper flakes (optional)
- 2 tablespoons of chopped fresh mint leaves
- 1 tablespoon fresh oregano
- ½ cup low fat yogurt
- 1 teaspoon salt
- ½ teaspoon sugar
- 1/2 cup lightly roasted coarsely ground peanuts
- 1 small red onion, halved and thinly sliced
- Extra mint to garnish
Instructions
- Cut the tomatoes into halves
- Toss the tomatoes with the garlic, olive oil and the red pepper flakes if using and set aside for 10 minutes.
- Cook lightly on a grill for 3 to 4 minutes skin side up, till the skin of the tomato is barely bruised and lightly charred, reserve any leftover oil. Alternately, the tomatoes can be broiled for 6-7 minutes, with the skin side up.
- Place in a mixing bowl as they are done and pour any remaining oil marinade into the bowl over the tomatoes, and add in the mint leaves and the salt.
- Whip the yogurt with the salt and sugar pour over the tomatoes.
- Lightly mix in the peanuts and garnish with the red onions and extra mint. This salad can be enjoyed as a light, balanced summer meal.