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.