A common condiment in India, this yogurt-based sauce is used to help cool down spicy foods. Raita is versatile--you can mix it up with whatever cooked or raw veggies you have on hand in place of the cucumber.
Toss cucumber with 1/4 teaspoon salt in a fine-mesh sieve. Let drain for 15 minutes. Shake to release any additional liquid, then transfer to a clean kitchen towel; squeeze out as much liquid as possible.
Transfer the cucumber to a medium bowl and stir in yogurt, mint, lemon juice, pepper and the remaining 1/4 teaspoon salt.