Spring Yogurt Salad

This salad is both refreshing and light. The red and green colors make it beautiful to serve in 'verrines' or stemless wine glasses as an appetizer.

2 cucumbers, diced
3 vine-ripe tomatoes, diced
2 cups wild arugula
1 plain yogurt (I use Icelandic yogurt Siggi's Skyr)
1-tablespoon olive oil
1-tablespoon Za'atar (Lebanese spice mix of dried thyme, sumac, and sesame seeds)


In a large bowl, mix diced cucumbers, tomatoes, and arugula. In a small bowl, combine yogurt, spices and olive oil. Add the latter to large bowl, and mix well. Sprinkle with salt and pepper.

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