Generously salt the cucumber and marinate for 15 minutes at room temperature.
Pick the mint and parsley leaves and chop. Squeeze the juice from the lemon.
In a colander, rinse and drain the cucumber.
In a large bowl, combine the cucumber, mint, parsley, lemon juice, yogurt, and piment d'Espelette. Season to taste with salt. Cover and refrigerate until cold (at least 1 hour). Serve with toasts.
Nature: Simple, Healthy, and Good by Alain Ducasse, Paul Neyrat, and Christophe Saintagne (Rizzoli). Copyright 2012.
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