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.

No additional tips available.

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

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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.

Romaine, Cucumber, and Tomato Salad

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