My F&W
quick save (...)

Cucumber-Tomato Raita

  • ACTIVE: 10 MIN
  • SERVINGS: Makes about 1 1/4 cups
  • FAST
  1. 1 medium cucumber—peeled, halved, seeded and coarsely shredded
  2. 1 small tomato—halved, seeded and finely diced
  3. Kosher salt
  4. 3/4 cup plain whole-milk yogurt
  5. 1/4 cup sour cream
  6. 1 small jalapeño, seeded and minced
  7. 2 tablespoons chopped mint, plus more for garnish
  8. 1 tablespoon fresh lemon juice
  9. 1/4 teaspoon ground cumin
  1. Place the cucumber and tomato in a fine strainer set over a bowl and sprinkle with 1/4 teaspoon of kosher salt. Let stand for 20 minutes.
  2. Lightly press the cucumber-tomato mixture to release any excess liquid and transfer the mixture to a serving bowl; discard the liquid. Stir in the yogurt, sour cream, minced jalapeño, 2 tablespoons of chopped mint and the lemon juice and cumin. Season the raita with salt, garnish with chopped mint and serve.
Make Ahead The raita can be refrigerated for up to 2 days. Serve With Crisp Indian-Spiced Chicken with Cucumber-Tomato Raita.


Average Rating



Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    You might also like
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.