Cucumber Salad Recipe

Name: Campbell Pizzas Cucumber Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 count medium cucumber; 2 count ripe tomato; 1 count small red onion; 0.25 cups fresh cilantro (finely chopped); 2 tbs fresh mint (optional, finely chopped); 0.5 cups plain yogurt (thick, full-fat or Greek); 1 tbs fresh lemon juice; 0.5 tsp cumin powder (roasted if possible); 0.5 tsp chaat masala; 0.25 tsp red chili powder (or Kashmiri chili for color); 0.75 tsp salt; 0.25 tsp black pepper (freshly ground); 0.25 tsp sugar or honey (optional, to balance acidity); 1 tsp vegetable oil (for tempering/tadka, optional); 0.25 tsp mustard seeds (for tempering, optional); 0.25 tsp cumin seeds (for tempering, optional); 0.01 tsp asafoetida (hing, a pinch, optional)

Inspired by Campbell Pizza

Time20m

Serves4

Indian-style tossed tomatoes, cucumbers, and onions with yogurt dressing.

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Ingredients

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Salad

2 count medium cucumber

2 count ripe tomato

1 count small red onion

1/4 cups fresh cilantro (finely chopped)

2 tbs fresh mint (optional, finely chopped)

Dressing & Seasoning

1/2 cups plain yogurt (thick, full-fat or Greek)

1 tbs fresh lemon juice

1/2 tsp cumin powder (roasted if possible)

1/2 tsp chaat masala

1/4 tsp red chili powder (or Kashmiri chili for color)

3/4 tsp Celtic sea salt

1/4 tsp black pepper (freshly ground)

1/4 tsp sugar or honey (optional, to balance acidity)

1 tsp vegetable oil (for tempering/tadka, optional)

1/4 tsp mustard seeds (for tempering, optional)

1/4 tsp cumin seeds (for tempering, optional)

0.01 tsp asafoetida (hing, a pinch, optional)

Method

Salad

Prepare vegetables

Wash cucumbers and tomatoes. Trim cucumber ends and cut cucumbers into half-moons about 1/4-inch thick. Core the tomatoes and cut into wedges or medium dice. Peel the red onion, halve it, and thinly slice into half-moons. Place cucumbers, tomatoes, and onions in a large mixing bowl.

Salt and rest (optional to reduce wateriness)

If cucumbers are very watery, sprinkle 1/4 tsp salt over them, toss, and let sit for 8–10 minutes. After resting, gently squeeze or drain any released liquid and discard it. Return vegetables to the bowl.

Add herbs

Add the finely chopped cilantro and mint (if using) to the bowl with the vegetables and toss lightly to combine.

Dressing & Seasoning

Make the yogurt dressing

In a small bowl, whisk together the plain yogurt, lemon juice, roasted cumin powder, chaat masala, red chili powder, salt, black pepper, and sugar or honey (if using) until smooth and slightly runny. Taste and adjust salt, lemon, or sugar as needed.

Optional tempering (tadka) for aroma

If using tempering: heat 1 tsp vegetable oil in a small saucepan over medium heat until shimmering. Add mustard seeds and cumin seeds. When mustard seeds begin to pop, add a pinch of asafoetida, swirl for 5–7 seconds, then remove from heat. Let the oil cool for 10–15 seconds to avoid scorching the yogurt.

Combine dressing and tempering

Pour the yogurt dressing over the prepared vegetables. If you made tempering, pour the hot oil and seeds over the yogurt mixture (the residual heat will release aroma; pour slowly while stirring). Toss gently until vegetables are evenly coated.

Final seasoning and rest

Taste the salad and adjust seasoning: add a squeeze more lemon juice, a pinch more salt, or a little extra chaat masala if desired. Let the salad sit for 5–10 minutes for flavors to meld, or serve immediately for crisper vegetables.

Serve

Serve chilled or at room temperature as a side salad with Indian meals, grilled proteins, or as a refreshing snack.