For the tomatoes, choose the greatest variety
possible--different sizes and shapes- (for example,
red, yellow, striped, cherry, beefsteak, plum, pear,
etc.) Two hours ahead of time, place the yogurt in a
strainer lined with a coffee filter and set over a
bowl. Place in the refrigerator and let yogurt drain
for two hours. At serving time, cut large tomatoes
into chunks or wedges; cut small tomatoes in half or
quarters. Place all tomatoes in large bowl. Place
vinegar in small bowl and whisk in sugar, salt, pepper
and drained yogurt. Drizzle in olive oil while
whisking so as to form an emulsion. Pour over
tomatoes, add chives, and stir. Serve over pieces of
toasted country bread. Yield: 6 servings Copyright,
1996, TV FOOD NETWORK, G.P., All Rights Reserved
10/21/96 show
