Best 2 Chopped Romaine Cucumber Salad With Yogurt Dressing Recipes

Craving a refreshing and crunchy salad that's perfect for summer gatherings or light lunches? Look no further than this Chopped Romaine Cucumber Salad with Yogurt Dressing. This delightful salad boasts a vibrant combination of crisp romaine lettuce, refreshing cucumbers, red onions, and tangy feta cheese, all tossed in a creamy and flavorful yogurt dressing. The yogurt dressing, made with Greek yogurt, mayonnaise, lemon juice, and a blend of herbs and spices, adds a delightful tang and richness to the salad. It's a perfect balance of flavors and textures that will tantalize your taste buds.

This recipe includes variations to cater to various dietary preferences and tastes. For a vegan version, you can substitute the Greek yogurt with a plant-based yogurt alternative, and omit the feta cheese. If you prefer a spicier kick, feel free to add a pinch of red pepper flakes or chopped chili peppers to the yogurt dressing. Additionally, you can add other vegetables like cherry tomatoes, bell peppers, or radishes to create a more colorful and nutritious salad. With its simple ingredients and easy-to-follow instructions, this Chopped Romaine Cucumber Salad is a breeze to make and will surely become a favorite in your recipe collection.

Here are our top 2 tried and tested recipes!

CHOPPED ROMAINE & CUCUMBER SALAD WITH YOGURT DRESSING

Chopped Romaine & Cucumber Salad With Yogurt Dressing image

This crunchy, flavor-packed salad is one of the most-requested recipes at the award-winning restaurant, Oleana, and was printed in Chef Ana Sortun's cookbook, "Spice: Flavors of the Eastern Mediterranean".

Provided by blucoat

Categories Salad Dressings

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1 large head romaine lettuce, blemished outer leaves removed
1 English cucumber
1/2-3/4 cup walnut halves, lightly toasted (optional)
1 cup roughly chopped arugula, washed and dried well (about 1 small bunch)
1 tablespoon chopped flat leaf parsley
2 tablespoons chopped fresh dill
1 tablespoon chopped of fresh mint
1/4 teaspoon aleppo chile
salt & fresh ground pepper
1 teaspoon finely minced garlic (about 2 large cloves)
2 tablespoons fresh-squeezed lemon juice (about 1/2 lemon)
1 tablespoon champagne vinegar (avoid acidic brands like Heinz) or 1 tablespoon chardonnay vinegar (avoid acidic brands like Heinz)
1 1/2 teaspoons sugar
salt & fresh ground pepper
1/2 cup whole-milk plain yogurt or 1/2 cup sheep's-milk yogurt
5 tablespoons extra virgin olive oil

Steps:

Wash and dry the romaine leaves. Be careful to dry the greens thoroughly, or the dressing won't cling. Chop the romaine into fine shreds (1/4 inch) and place them in a large salad bowl.
Peel the cucumber and cut it in half lengthwise. Spoon out the seeds. Cut each half in half widthwise, making four long pieces, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands.
Add the shredded cucumber to the chopped romaine. Combine the romaine and cucumber with the walnuts, chopped arugula, and herbs, and set aside or keep cold until you're ready to toss and serve.
Make the dressing by combining the minced garlic with the lemon, vinegar, and sugar in a small mixing bowl. Let this mixture sit for at least 10 minutes to soften the sharpness of the raw garlic.
Finish the dressing by whisking in the yogurt and then the olive oil, little by little. Season to taste with salt and fresh-ground pepper.
Just before serving, add half the dressing to the salad, salt and pepper taste, and toss. Romaine is thick and crunchy and needs more dressing than a delicate lettuce. Taste the salad, and if the dressing's too light, spoon on more. Sprinkle with chilies and serve immediately.

ROMAINE AND CUCUMBER SALAD WITH GARLIC VINAIGRETTE

Romaine and Cucumber Salad with Garlic Vinaigrette image

Categories Salad Garlic Leafy Green Side No-Cook Vegetarian Quick & Easy Wheat/Gluten-Free Cucumber Vegan Raw Gourmet

Yield Serves 8

Number Of Ingredients 5

Ingredients

2 tablespoons white wine vinegar
2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
1/3 cup olive oil
2 heads of romaine, torn into bite-size pieces, rinsed, and spun dry (about 14 cups)
2 cucumbers, peeled, halved lengthwise, seeded, and sliced crosswise

Steps:

In a large bowl whisk together the vinegar, the garlic paste, and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Add the romaine and the cucumbers and toss the salad well.

Tips:

Choose fresh and crisp vegetables: Use crisp romaine lettuce, firm cucumbers, and fresh herbs for the best flavor and texture.
Cut the vegetables evenly: This will help them cook evenly and absorb the dressing better.
Don't overdress the salad: A little dressing goes a long way. Too much dressing can weigh down the salad and make it soggy.
Serve the salad immediately: This salad is best enjoyed fresh. The cucumbers will start to release water if they sit for too long, which will dilute the dressing and make the salad watery.

Conclusion:

This chopped romaine cucumber salad is a refreshing and healthy side dish that is perfect for summer. The yogurt dressing is light and tangy, and the vegetables are crisp and flavorful. This salad is also very easy to make, and it can be on the table in just a few minutes. So next time you're looking for a quick and easy salad recipe, give this one a try. You won't be disappointed!