Romaine, Cucumber, and Tomato Salad Recipe

Name: Romaine, Cucumber, and Tomato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces; 1 cucumber, halved lengthwise, quartered, and cut into 1/2-inch pieces; 1 large ripe tomato, cut into 1/2-inch pieces; 1 cup garlic croutons (recipe follows); 1/2 cup yogurt vinaigrette (recipe follows); 1 large loaf stale country bread, crusts removed; 1 garlic clove, minced; 1 cup fresh oregano, finely chopped; 1/4 cup olive oil; Salt; (makes 6 cups); 2 cups best-quality plain whole-milk yogurt (not Greek style); 1/2 red onion, finely chopped; 1/4 cup red wine vinegar; 1/2 cup olive oil; 2 teaspoons salt; (makes 3 cups)

Servings: persons

1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces
1 cucumber, halved lengthwise, quartered, and cut into 1/2-inch pieces
1 large ripe tomato, cut into 1/2-inch pieces
1 cup garlic croutons (recipe follows)
1/2 cup yogurt vinaigrette (recipe follows)
1 large loaf stale country bread, crusts removed
1 garlic clove, minced
1 cup fresh oregano, finely chopped
1/4 cup olive oil
Salt
(makes 6 cups)
2 cups best-quality plain whole-milk yogurt (not Greek style)
1/2 red onion, finely chopped
1/4 cup red wine vinegar
1/2 cup olive oil
2 teaspoons salt
(makes 3 cups)

1
Combine the romaine, cucumber, tomatoes, and croutons in a large mixing bowl.
2
Dress with the vinaigrette, making sure to lightly toss the greens but thoroughly incorporate the dressing.
3
Preheat the oven to 375F.
4
Tear the bread into bite-size pieces and place in a large bowl.
5
Add the garlic and oregano and drizzle with the olive oil.
6
Toss gently to combine and season with salt.
7
Place the croutons on a large rimmed baking sheet and bake for 20 minutes.
8
Stir and continue to bake until the croutons are golden brown and crunchy, checking and stirring every 5 minutes.
9
Combine the yogurt, onions, vinegar, olive oil, and salt in a large mixing bowl.
10
Whisk until smooth and thoroughly combined.

818

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 head romaine lettuce, tough outer leaves discarded and the rest torn into bite-size pieces, 1 cucumber, halved lengthwise, quartered, and cut into 1/2-inch pieces, 1 large ripe tomato, cut into 1/2-inch pieces, 1 cup garlic croutons (recipe follows), and more.

Yes, Romaine, Cucumber, and Tomato Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Romaine, Cucumber, and Tomato Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions