Ingredients
1 cup (227 grams) plain, full-fat yogurt
1 garlic clove, peeled
1-inch piece of fresh ginger, peeled
1/4 teaspoon granulated sugar
Juice of half a lemon (about 2 tablespoons)
1 tablespoon minced mild or hot fresh chili (I used a jalapeno)
2 tablespoons chopped mint leaves, divided
2 tablespoons chopped cilantro leaves, divided
TT Kosher salt
2 long, English-style cucumbers (2 pounds total)
1 cup cherry or grape tomatoes, diced
1/2 medium red onion, chopped small
Directions
- Make the dressing by placing yogurt in a medium bowl and using a very fine grater to grate the garlic and ginger over it.
- Stir in sugar, lemon, chili, seeds, half of the mint and cilantro and season it with salt to taste. Set aside until you're ready to serve the salad.
- Cut the cucumbers in half lengthwise, then each half three more times into long wedge-shaped pieces (i.e. 8 long pieces per cucumber).
- Cut them into 1 to 1 1/2-inch lengths on a diagonal and add them to a big bowl.
- Pile tomatoes and onion on top and when you're ready to eat, mix half of the dressing with the salad.
- Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.
Serve with
