1 medium cucumber
1 T. finely chopped onion
2 ½ t. salt (or less)
1 small, firm ripe tomato, diced
1 T. finely chopped coriander (optional)
¾ cup plain yogurt
1 t. ground cumin
Peel cucumber and slice lengthwise in half. Scoop out seeds. Cut into 1/8” slices then into1/2” pieces. Put cucumber, onion and salt into small bowl and mix. Let stand at room temperature for 5 minutes then squeeze to remove excess liquid. Put into deep bowl. Add tomato, coriander and toss together. Stir yogurt and cumin together and pour over vegetables, turning to cover evenly. Season to taste. Cover tightly and refrigerate about 1 hour before serving.