Raita is the Indian iteration of Greece’s tzatziki: a delicious mixture of cucumber, garlic, and yogurt. The Indians, of course, add more spice to it. This is bigger, chunkier than a dipping sauce—a real salad, particularly good on these hot summer days. (Borrowed from the Smitten Kitchen)

 Serves 6, more if it’s just a side

Ingredients: 

2 long English-style cucumbers (roughly 2 pounds)

1 cup cherry or grape tomatoes, halved or diced

1/2 medium red onion, chopped small

Dressing:

1 cup plain, full-fat yogurt (Greek is best)

1 garlic clove, peeled

1-inch piece of fresh ginger, peeled

1/4 teaspoon granulated sugar

Juice of half a lemon (about 2 tablespoons)

1 Tablespoon minced mild or hot fresh chile (optional)

1 teaspoon cumin seeds, black or yellow mustard seeds, or nigella seeds

2 Tablespoons chopped mint leaves, divided

2 Tablespoons chopped cilantro leaves, divided

Kosher salt to taste

Assembly:

Make the dressing by placing yogurt in a medium bowl and grate the garlic and ginger over it. Stir in sugar, lemon, chile, seeds, half of the mint and cilantro. Season it with salt to taste. Set aside.

 Cut the cucumbers in half lengthwise, then each half three more times, into long wedge-shaped pieces (8 long pieces per cucumber). Cut them into 1 to 1-1/2-inch lengths on a diagonal and add them to a big bowl. (Or simply chop cucumber up into bite-sized pieces.) Pile tomatoes and onion on top. When you’re ready to serve it, mix half of the dressing with the salad. Sprinkle with remaining mint and cilantro and serve with extra yogurt dressing on the side.