How to Make It
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.