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Prep time 20 mins
Chill time 1 hr
Yield Makes: 4 servings (serving size: 1 topped toast)
This is a traditional Greek dish that combines cucumber and yogurt. The ingredient piment d'Espelette is a French variety of mild ground chile.


  • Salt
  • 1 (10-oz) cucumber, seeded and finely diced
  • 1 small bunch of mint
  • 3 sprigs flat-leaf parsley
  • 1/2 lemon
  • 1/2 cup plain Greek yogurt
  • Pinch of piment d'Espelette or hot paprika
  • 4 thin slices whole-wheat or multigrain baguette, toasted

Nutrition Information

  • calories 76
  • fat 3.2 g
  • satfat 2.3 g
  • monofat 0.0 g
  • polyfat 0.1 g
  • protein 4 g
  • carbohydrate 9 g
  • fiber 2 g
  • cholesterol 5 mg
  • iron 1 mg
  • sodium 102 mg
  • calcium 75 mg

How to Make It

  1. Generously salt the cucumber and marinate for 15 minutes at room temperature.

  2. Pick the mint and parsley leaves and chop. Squeeze the juice from the lemon.

  3. In a colander, rinse and drain the cucumber.

  4. 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.