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 (about 1 to 1-1/2 cups)
  • 2 medium Roma tomatoes (about 1/2 to 3/4 cups)
  • 1/4 cup finely chopped red or yellow onion
  • 1/4 cup chopped flat leaf parsley
  • 1/4 cup finely chopped cilantro leaves
  • 1 clove garlic, minced or pressed
  • 1 cup Greek yogurt (should be thick: drain if necessary)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon Celtic sea salt
  • Poppy seeds for topping if desired


  1. 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.
  2. Mix chopped tomato and cucumber together. Stir in chopped herbs and garlic; sprinkle cumin over, then stir together until combined.
  3. Fold in Greek yogurt and refrigerate until ready to serve.


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Tomato Raita with Greek Yogurt

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