Photo my Jessica Leibowitz

This salad would go especially well with a spicy dish because it has sugar and dairy in it, two ingredients which naturally tame a chiles’s heat.  But it would also be a delightful side dish for any fish, poultry, or meat entree.

Makes 4 servings
Hands-on time: 15 minutes
Total preparation time: 15 minutes

 3/4 teaspoon cumin seeds
1 cup plain low fat or full fat Greek-style yogurt
1 teaspoon sugar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
One 5- to 6-inch piece seedless (English) cucumber
3 medium plum tomatoes (about ¾ pound)

Heat the cumin seeds in a small ungreased skillet over medium-high heat until they begin to brown and smell fragrant, about 2 minutes. Transfer the seeds to a small bowl and crush them with a spoon. Add the yogurt, sugar, salt, and pepper to the cumin seeds in the bowl.

Medium chop the cucumber with the skin left on (about 1 1/2 cups); seed and medium chop the tomatoes (about 1 1/2 cups). Combine the cucumber and tomatoes in a medium bowl. Add the yogurt dressing to the cucumber and tomato salad and toss well.