Heirloom tomato salad with tzatziki

Jill Dupleix
Taste of summer ... Tomato salad with tzatziki.
Taste of summer ... Tomato salad with tzatziki. Photo: Edwina Pickles

You could have a tomato salad every single day in summer and never tire of it - especially when it comes with the garlicky yoghurt and cucumber of a deconstructed Greek tzatziki.


800g heirloom tomatoes, small and large

½ Lebanese cucumber, finely sliced

1 tsp salt

300g natural yoghurt

1 garlic clove, crushed

2 tsp ground cumin

sea salt

1 tbsp white wine vinegar

1 tbsp extra virgin olive oil

200g canned chickpeas, rinsed

½ cup coriander sprigs

2 tbsp dukkah


1. Cut the small tomatoes in half, and slice or quarter the larger ones, season with sea salt and pepper, and set aside for 30 minutes. Toss the cucumber with one teaspoon of salt and set aside for 30 minutes. Squeeze out any excess water from the cucumber with your hands, then rinse in cold water and squeeze again.

2. Beat the yoghurt, garlic, cumin, sea salt, vinegar and olive oil together in a bowl. Arrange the tomatoes on a serving platter, and spoon over the yoghurt mixture. Scatter the chickpeas, cucumber, coriander and dukkah over the top and serve.