Green Tomato Salad With Russian Dressing

• 1 1/4 pounds green tomatoes, sliced 1/4 inch thick
• 1 large red beefsteak tomato, halved and sliced 1/4 inch thick
• 2 teaspoons sherry vinegar or champagne vinegar
• 1 tablespoon extra virgin olive oil
• Salt, preferably coarse sea salt or kosher salt, and freshly ground pepper to taste
• 1/4 cup Hellmanns Real Mayonnaise or Best Foods Mayonnaise (they are the same product)
• 1/4 cup plain low-fat yogurt
• 2 tablespoons ketchup
• 1 tablespoon capers, rinsed and chopped
• 2 tablespoons finely chopped red onion, soaked for five minutes in cold water, drained, rinsed, and drained on paper towels optional
• 1 teaspoon finely chopped fresh parsley
• 1 hardboiled egg, cut in wedges

1. Toss together the tomatoes, vinegar and olive oil, and season to taste with salt and pepper.
2. Line an oval or round platter with the tomato slices, overlapping them slightly and sliding in a red tomato slice at regular intervals.
3. Whisk together the mayonnaise, yogurt and ketchup.
4. Stir in the capers and red onion.
5. Spoon the dressing over the tomatoes.
6. Sprinkle on the parsley, garnish with hard-boiled egg wedges, and serve.

green tomatoes, red beefsteak tomato, sherry vinegar, extra virgin olive oil, salt, mayonnaise, yogurt, ketchup, capers, red onion, parsley, egg

Taken from cooking.nytimes.com/recipes/1014011 (may not work)