Tomato Raita with Greek Yogurt
Raita is a kind of East Indian salad that pairs well with curries or any spicy dish. It is traditionally made with only cucumbers, but this version adds a lot of versatility. It can also be eaten alone or served over meats and vegetables. Try some over scrambled eggs for a probiotic-rich breakfast treat.
1 large cucumber, peeled, seeded, and diced
1 cup Greek-style yogurt
2 medium Roma tomatoes
¼ cup finely chopped onion
¼ cup chopped flat leaf parsley
¼ cup finely chopped cilantro leaves
1 clove garlic, minced
1 teaspoon ground cumin
½ teaspoon Celtic sea salt
Poppy seeds for topping if desired
Taste the diced cucumber to see if it is at all bitter. If so, sprinkle it with 1 teaspoon of salt and set aside for 20 minutes to drain out some of the bitter juices. Rinse before using.
Yogurt should be thick. If necessary, drain whey to thicken.
Mix chopped tomato and cucumber together. Stir in chopped herbs and garlic; sprinkle in cumin and salt, then stir together until combined.
Fold in Greek yogurt and refrigerate until ready to serve.
Sprinkle with poppy seeds just before serving.
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