Romaine Cucumber And Grape Tomato Salad With Ranch Dressing Recipes

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ROASTED TOMATO DRESSED ROMAINE SALAD



Roasted Tomato Dressed Romaine Salad image

Provided by Rachael Ray : Food Network

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 8

1 pint grape or cherry tomatoes
1/3 cup extra-virgin olive oil, plus more for drizzling
Salt
Freshly ground black pepper
1/4 small red onion, minced
1/2 tablespoon Dijon mustard, eyeball it
3 tablespoons balsamic vinegar, eyeball it
3 hearts romaine lettuce, roughly chopped

Steps:

  • Preheat oven to 425 degrees F.
  • Place the tomatoes on a baking dish and drizzle with a little extra-virgin olive oil and season with some salt and pepper and transfer to the oven. Roast until the tomatoes start to burst, about 10 minutes. Remove from the oven and let cool. Once cool, transfer to a salad bowl and slightly smash up the tomatoes with a fork, add the minced red onion and the mustard and vinegar. In a slow steady steam, pour in the extra-virgin olive oil, to taste, while mixing with a fork. Add the romaine lettuce and toss to combine.

ROMAINE, CUCUMBER, AND TOMATO SALAD



Romaine, Cucumber, and Tomato Salad image

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).

Yield Serves 6

Number Of Ingredients 17

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)

Steps:

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

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