I’ve been growing some tomatoes in my little garden this summer. The plants are getting bigger and bigger, and I was able to pick my first little but substantial harvest this week. From left to right, I sliced some better boys, Carolina Golds, Cherokee Purples, and another Carolina Gold. Yum!
Summer tomatoes are special. I didn’t want to do to much to them. Eating them sliced, raw, and ASAP was a must. I could have diced the tomatoes and cukes and tossed them in the sauce, but these were my first tomatoes of the summer, and I wanted to enjoy them!
(It’s my party, and I’ll cry if I want to!)
This dill yogurt sauce is a perfect little topping for tomatoes and cucumbers, carrots, bell peppers, and pretty much anything.
I ate these fresh-from-the-garden tomatoes with some chickpea sliders so the yogurt sauce also doubled as a sauce for the burgers.
By the way, Martha Stewart for the win again – these chickpea burgers were easy to throw together and stayed together on the grill. (Note: I popped the formed patties in the freezer for 20 minutes first based on prior experience with bean burgers, which is not indicated in the instructions on her website.)
This is another wasy sauce that can be used as a salad dressing, veggie dip, or burger sauce!
Dill Yogurt Sauce
- 1 cup plain nonfat Greek yogurt
- 1 small bunch dill, finely chopped
- juice of 1 lemon
- 1-2 tablespoons olive oil
- salt + pepper
- Whisk the ingredients together in a medium bowl. Season with salt and pepper. Serve.