This is a spin-off of my mom’s summer tomato salad, which is usually made with mayonnaise and dill. This summer tomato salad is a much lighter option with a slightly different taste. It’s so easy and so delicious! Enjoy!
- 3 cups Cherry tomatoes, or any variety
- ½ cups Fat Free Greek Yogurt
- ¼ teaspoons Balsamic vinegar
- ½ teaspoon Himalayan pink salt
- 3 strands Parsley
Cut tomatoes into quarters and halves (I like to mix and do both).
In a medium mixing bowl, combine the tomatoes, Greek yogurt, vinegar, salt and parsley. Mix it up and don’t worry about the tomato juices, you want some of that goodness.
Refrigerate at least 1/2 hour before serving to allow flavors to blend. Enjoy!