Sarah's persian cucumber salad

drain 2 cups yogurt overnight (if you have time, I often skipped this step - it just makes the salad less watery)

peel, seed, and dice 1 cucumber (you can keep the seeds- but again its waterier)
salt lightly and let drain of excess juice in a colander (this step too can be skipped or shortened, but again will make the salad more watery)

Combine along with
juice of 1/2 a lemon
handful of golden raisins (dried cherries are awesome too, if you have them on hand)
dash of rose water (you might want to measure out a teaspoon til you get a feel for it - too much is strange!)
small handful of chopped walnuts
small bunch (a tablespoon or so) of chopped mint
salt and pepper (preferably white) to taste

You can experiment with different additions and subtractions - this salad is closely related to the Greek tzatziki, which is also yogurt and cucumber but doesn't have rose water or fruit and uses dill instead of mint and has crushed garlic in it. I sometimes use crushed garlic but that is kind of a weird combination with the fruit. Just depends on what you are in the mood for and what's on hand!