tomato carpaccio with a cold yoghurt sauce

A lovely light and refreshing salad to have on the table over any warm day. The delicious yoghurt dressing is a great foil for the flavoursome tomatoes, which definitely sings of summer!

  • 3 large ox heart/raff/rose tomatoes
  • A generous drizzle of Azada Organic Extra Virgin Olive Oil + extra
  • A pinch of sea salt flakes
  • 125 ml extra cold natural plain yoghurt or Azada’s Black Olive Paté with Basil

Preparation time 15 minutes

Serves 2-4 people

Gluten-free | Vegetarian


  1. with Azada’s Organic Extra Virgin Olive Oil, then return to the fridge.
  2. Using a very sharp knife remove the stem of the tomatoes and slice each tomato as finely as possible crossways.
  3. Once the tomatoes are ready, spread out the cold yoghurt on a large plate. Arrange the tomatoes on top, drizzle a little of Azada’s Organic Extra Virgin Olive Oil and sprinkle with sea salt. Serve with some flatbreads or sourdough.


  • If you fancy a herb olive oil, try using Azada’s Olive Oil & Crushed Oregano or Thyme.

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