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Combine the yogurt, salt and pepper in a medium bowl. Whisk with a fork until smooth and creamy.
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Wash and dry the tomatoes and cut into 1/2 inch cubes. Drop into the yogurt mixture without stirring.
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Heat the oil in a small pan over moderate heat. When it is hot but not smoking, add the mustard seeds and chili and fry until the seeds crackle and turn gray.
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Pour onto the salad and gently blend. Serve immediately, garnishing with fresh herbs.