Romaine, Cucumber, and Tomato Salad

• 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.

romaine lettuce, cucumber, tomato, garlic croutons, yogurt vinaigrette, country bread, garlic, fresh oregano, olive oil, salt, bestquality plain, red onion, red wine vinegar, olive oil, salt

Taken from www.epicurious.com/recipes/food/views/romaine-cucumber-and-tomato-salad-389637 (may not work)