Tomatoes and cucumbers combine to create a healthy, cool and refreshing salad that complements most any meal. Tomatoes and cucumbers provide nutrients such as potassium, dietary fiber, vitamins A and C, and folic acid. They are also low in calories and fat. This recipe yields approximately four servings, but it may be doubled for a larger batch if desired. Use fresh vegetables from the garden to make this dish even more satisfying.
Slice the tomatoes into 1/4-inch slices using a sharp knife and set aside. Cut two small cucumbers into thin slices and arrange with the tomatoes in an alternating, overlapping pattern over the bottom of a serving tray.
Cut one small onion into thin slices and separate into individual rings. Spread the onion rings over the top of the other vegetables in a similar pattern. Drizzle the olive oil over the top of all the vegetables.
Season the vegetables with salt and pepper to taste and cover with plastic wrap. Allow the tomato and cucumber salad to stand at room temperature for about two hours so the flavors can develop properly.
Remove the plastic wrap from the serving tray and spread the yogurt over the top of the vegetables. Serve immediately for optimal texture and flavor. Cover any leftovers with plastic wrap and store in the refrigerator for up to three days.