Cucumber Raita

• 2 medium organic Persian cucumbers ( 1 1/2 cup diced)
• Large pinch of kosher salt
• Juice of 1/2 lime
• Large pinch of freshly toasted and ground cumin seed
• 10 or 12 cherry, grape or pearl tomatoes
• Large pinch of raw cane sugar
• 3/4 cup Greek yogurt (2 % or whole)
• 1 tablespoon finely chopped cilantro, or more, to taste
• Freshly ground pepper

1. Dice the cucumber, leaving the skins on, into 1/2 inch cubes. Sprinkle liberally with kosher salt and allow to sit for at least 15 minutes. (Toss after about five minutes.)
2. In a bowl that's large enough to hold the raita, combine the remaining ingredients and stir well.
3. I usually cut the tomatoes, even if very small, in two, to allow their juices to flavor the raita. That is optional, however.
4. When the cucumbers have sat for at least 15 minutes - you do this to draw out their juices - add them and all the juices to the bowl with the other ingredients.
5. Toss to combine. Allow to sit for another few minutes, then check for salt and pepper, and correct if necessary.
6. Stir gently again, just before serving.
7. Enjoy!!

cucumbers, kosher salt, lime, cherry, cane sugar, yogurt, cilantro, freshly ground pepper

Taken from food52.com/recipes/5015-cucumber-raita (may not work)