Middle Eastern Yogurt Salad
- 2 medium tomatoes, sliced thin
- 1 medium cucumber, sliced wafer thin
- 1 cup plain yogurt
- Salt, to taste
- 2 tablespoons white cooking wine
- 1 teaspoon white wine vinegar
- 2 scallions, chopped
- Rub cucumbers with salt; rinse and drain.
- Rinse and drain again after 10 minutes.
- Mix wine, vinegar and yogurt together in a large bowl.
- Add tomatoes and cucumbers. Toss lightly.
- Sprinkle with chopped onion.
Serves 2 to 4.