Raita or Tzatziki Salad

July 22, 2007

Raita or Tzatziki Salad

Sara Jones, Tucson CSA

These are yogurt based salads, great served with spicy foods. There is plenty of room for variation in the recipe, as well as how you serve it. I like it best as a side dish, along with rice and curry. It is also good as a dip or dressing.

1 cucumber, peeled and grated or finely diced
1/2 small onion, finely diced
1 small tomato, seeded and diced
1 cup yogurt
Salt and pepper to taste

Add any variation of the following:

1 teaspoon ground cumin
1 teaspoon mustard seeds, toasted in a hot skillet
1 tsp cayenne pepper
Handful chopped fresh cilantro and/or mint

Mix all ingredients together and let sit at least 30 minutes before serving.

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