Indian Cucumber Yogurt Salad

Indian cucumber salad with yogurt is an easy, 5 minute recipe that's a perfect side dish to Indian curries and grilled meats. Converted into a UC chef/operator production sheet with cold holding and allergen controls.

Yield: 6 servings

Prep: 5 minutes

Cook: none

Service: chilled / immediate

Source: Foodess

Ingredients

Salad

9 " piece cucumber (chopped)
1 pint cherry tomatoes (halved)
1 1/2 cup plain yogurt ((Greek or regular))
1/3 cup finely chopped red onion
1 jalapeño (finely chopped (use half if less heat is preferred))
1 large clove garlic (minced)
2 tbsp minced mint ((optional))
2 tbsp minced cilantro ((optional))
salt (to taste)

Method

Combine all ingredients in a large bowl and stir well. Serve immediately.

Finish + Service

Serve chilled as a cooling side for Indian curries, biryani, grilled meats, or vegetarian hot plates.
Best texture is immediate service after mixing; for catering, hold chopped vegetables and yogurt base separately if service is not immediate.
Keep cold under proper refrigeration. Do not leave yogurt salad at room temperature during setup.
Contains dairy from yogurt. Vegetarian as written. Not vegan as written.
GF-conditional: ingredients are naturally gluten-free, but verify yogurt, labels, and cross-contact before making a gluten-free service claim.
Heat control: jalapeño is included; use half or hold separate for mild service.