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

Preparation Method: 
  1. Place the vegetables in a serving bowl.
  2. Blend black pepper, cumin powder and salt into yogurt.
  3. Pour yogurt mixture over diced vegetables and stir to coat vegetables. Taste and add additional seasonings if desired.
  4. 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.


Chef's Name: 
Fatema E Quilonwala