Yogurt Cucumber Relish

• 2 large cucumbers
• 1/2 teaspoon salt
• 2 cups plain yogurt
• 1 small clove garlic, minced very fine
• 1 quarter cup fresh coriander leaves, chopped coarse
• Additional salt as desired

1. Peel cucumbers, cut them in half lengthwise, scrape out the seeds and cut the halves crosswise into 1/8-inch slices.
2. Put slices in a bowl and mix with salt.
3. Allow to stand 10 minutes.
4. Empty slices into a colander and press them to remove excess moisture.
5. Combine cucumber slices with yogurt, garlic and coriander.
6. Season to taste with salt and serve as a side dish with the tabbouleh.

cucumbers, salt, plain yogurt, clove garlic, fresh coriander, salt

Taken from cooking.nytimes.com/recipes/2017 (may not work)