The yogurt vendor was already halfway packed up when I got there. She had turned the remaining containers to face the light. I took one and came home.
Serves 2
whole-milk yogurt, 1 cup good olive oil fresh mint or chives, a small handful bread, for serving flaky salt black pepper
Spoon the yogurt into a shallow bowl. Pour olive oil over it. More than seems right. Tear the herbs and scatter them across the top. Salt, pepper.
Bread on the side.
This is breakfast if you eat it before noon, lunch if you don’t. The yogurt should be cold. The oil should be the good kind you have been keeping for something.