Romaine, Cucumber, and Tomato Salad

Name: Romaine, Cucumber, and Tomato Salad
Yield: Serves 6
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)

January 24, 2012

This is a refreshing salad that gets a kick from garlic croutons and a creamy tang from the yogurt vinaigrette. It’s a simple Mediterranean classic that you will find served all along the coast from North Africa to Spain in the summer months, and is a great companion to The Greek balls (page 10).

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