Easy Vine Tomato Salad with Hummus Yoghurt and Capers – My Curry Club Contribution

This weekend we had our regular Curry Club dinner — always a great excuse to catch up and try something new! I wanted to take along something light, fresh and a little different, with no fuss but still full of flavour.

A Light, Colourful Salad That Plays Along Nicely with Indian Flavours

I came across this Mixed Tomato Salad with Tahini Yoghurt and Crisp Capers on the Dish website and thought it might do the trick. It’s not strictly Indian, but it has flavours that blend in nicely — especially alongside flatbreads, kebabs, tabouli, or even a biryani. It’s also got a bit of a Middle Eastern feel, so it’s a good all-rounder for a shared table.

My Twist on the Recipe

Not surprisingly, I didn’t follow it exactly!

• I used hummus instead of tahini in the yoghurt mix — partly for a lighter flavour, but really because that’s what I had on hand.
• I added fresh coriander to the yoghurt — it gave it a lovely herbal lift and felt a bit more “curry club.”
• I didn’t bother frying the capers crispy — just used them straight from the jar. Still salty and tasty!
• I also sprinkled with chopped chives.
• Then I used a really good olive oil for the final drizzle.
• I think next time I’ll try a sprinkle of ground coriander on top — could be a nice finishing touch.
• And of course, use a good variety of tomatoes for colour and taste. I had cherry, vine, and a couple of big juicy ones from the veggie shop.

Would I Make It Again?

Absolutely — it’s quick to put together, colourful on the plate, and just different enough. Everyone had a bit of it, even with all the spiced dishes on offer, and it didn’t feel out of place at all.

Recipe Card

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❤️ 🍅 🥗 🧄 🌿 🧅 🧀 ❤️

Mixed Tomato Salad with Tahini Yoghurt and Crisp Capers

• Servings: 4
• Prep Time: 20 mins
• Cook Time: 5 mins
• Rating: ★★★★★
• Print

A fresh and colourful tomato salad on a bed of tahini yoghurt, topped with crisp capers and herbs — full of flavour and easy to prepare.

𝗧𝗶𝗽: Use a mix of heirloom, cherry, and vine tomatoes for the best colour and flavour. Make sure the tomatoes are at room temperature when serving for maximum taste.

𝗥𝗲𝗰𝗶𝗽𝗲 𝗖𝗿𝗲𝗱𝗶𝘁: Recipe by Claire Aldous, published on Dish.co.nz

Ingredients

𝗧𝗮𝗵𝗶𝗻𝗶 𝗬𝗼𝗴𝗵𝘂𝗿𝘁:
• ½ cup Greek yoghurt
• 2 tablespoons tahini
• 2 tablespoons lemon juice
• 1 clove garlic, crushed
• Sea salt to taste

𝗧𝗼𝗺𝗮𝘁𝗼 𝗦𝗮𝗹𝗮𝗱:

• 500g mixed tomatoes (variety of shapes and colours), sliced or halved
• Sea salt and cracked pepper
• 2 tablespoons extra virgin olive oil
• 2 tablespoons chopped fresh herbs (basil, mint, or parsley)

𝗖𝗿𝗶𝘀𝗽 𝗖𝗮𝗽𝗲𝗿𝘀:

• 3 tablespoons capers, rinsed and patted dry
• Olive oil for frying

Directions

1. Make the Tahini Yoghurt: Whisk yoghurt, tahini, lemon juice, and garlic until smooth. Season with sea salt. Spread over the base of a serving platter.
2. Prepare Tomatoes: Slice or halve the tomatoes and season generously with salt and pepper. Leave to sit for 10 minutes.
3. Crisp the Capers: Heat olive oil in a small pan. Fry capers for 1–2 minutes until crisp. Drain on paper towels.
4. Assemble: Arrange tomatoes over the yoghurt, drizzle with olive oil, sprinkle over herbs and crisp capers. Serve immediately.

Nutrition

Per Serving: Calories: 210, Fat: 15g, Carbs: 10g, Protein: 5g, Sugar: 6g

A good one to remember if you’re asked to “just bring a salad” but want to do something with a bit more flair.

Thanks for reading– ♡ Janet