Paired with sweet onions, dressed with a simple, tangy, creamy sauce, and served on charred bread, this is one of the most delicious uses of fresh summer tomatoes you will ever experience.
Ingredients
- clove garlic: 1 piece (crushed)
- olive oil: 2 Tbsp
- plain yogurt: 2 Tbsp
- sour cream: 0.25 cup (to taste)
- sweet onion: 0.5 cup (thinly sliced)
- tomatoes: 2 cups (thinly sliced)
- salt and freshly ground black pepper: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
- thick slices French bread: 8 piece
- fresh chives: 1 Tbsp (sliced)
Metric Conversion
Stages of cooking
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Mix garlic and olive oil in a small bowl and let sit for about 1 hour, or until needed.
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Mix the yogurt and sour cream together in a bowl until combined. Add the onions and tomatoes and toss until well coated. Season with salt, freshly ground black pepper, and cayenne. Wrap in plastic wrap and chill in a refrigerator until needed.
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Preheat a charcoal grill until coals are white and ashy.
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Grill bread over hot charcoal, rotating as needed, until both sides are nicely toasted and slightly charred.
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Brush grilled bread with the garlic olive oil and use a slotted spoon to transfer the tomato salad over top of each. Excess dressing can be spooned over if desired. Garnish with chives and serve immediately.
