Author Pam - For the Love of Cooking / Original by Smitten Kitchen
½cupGreek yogurtfull fat
1tbspfresh lemon juice
½inchknob gingerpeeled & finely grated
Sea saltto taste
1English cucumberwashed well
2tbspred onionfinely diced
remaining cilantro & mint
Toast the cumin seeds in a dry skillet over medium heat, until fragrant & golden, about 3-4 minutes. Remove from heat to cool.
Make the dressing by combining the yogurt, lemon juice, 1/2 tablespoon of cilantro, 1/2 tablespoon of mint, green chile, grated ginger, grated garlic, toasted cumin seeds, sugar, and sea salt, to taste together in a bowl; whisk until well combined. Set aside to allow flavors to mingle.
Make the salad by cutting the cucumbers in half lengthwise, then each half three more times into long wedges. Cut into 1-inch pieces then place them in a large serving bowl. Add the tomatoes, red onion, remaining cilantro, and remaining mint. Add the tomatoes, red onion, remaining cilantro, and remaining mint.
When ready to serve, drizzle the yogurt dressing on top and toss to mix evenly. Serve immediately. Enjoy.