Ingredients
1 cup 2 percent-fat Greek yogurt
1 teaspoon peeled and grated fresh ginger (from a 1-inch piece)
1 thinly sliced Thai chile or small serrano chile (seeded, if less heat is desired)
1 tablespoon extra-virgin olive oil, plus more for drizzling
Kosher salt and freshly ground pepper
1 clove garlic, peeled
1 1/4 pounds mixed tomatoes, such as sungold, beefsteak, and heirloom, cut into rounds
5 ounces mixed cherry tomatoes (3/4 cup), cut into rounds
Fresh mint or basil leaves, or a combination, for serving
Preparation
In a medium bowl, whisk together yogurt, ginger, chile, and oil; season with salt and pepper. Using a Microplane, finely grate garlic into a small bowl; measure 1/4 teaspoon and stir into yogurt mixture. Spread yogurt mixture on a platter; top with tomatoes. Season with salt and pepper, drizzle generously with oil, and sprinkle with herbs; serve.
