Cucumber and Tomato Yogurt Salad
1½ cups fresh pickling cucumber, peeled and diced
¾ cup diced tomato
¾ cup red onion
1 green chili pepper, finely diced (optional)
1 teaspoon black pepper and cumin powder
½ teaspoon salt
1½ cups fat-free plain yogurt
¼ cup chopped fresh coriander
- Place the vegetables in a serving bowl.
- Blend black pepper, cumin powder and salt into yogurt.
- Pour yogurt mixture over diced vegetables and stir to coat vegetables. Taste and add additional seasonings if desired.
- Refrigerate at least 1 hour. Garnish with coriander before serving.
You may use regular cucumbers instead of fresh pickling cucumbers if you desire. Fresh pickling cucumbers are used in this recipe for extra crunchiness.