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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. Chill.
Serves 2 to 4.
