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Shredded Romaine and Cucumber Salad with Yogurt Dressing

Scott Phillips

Servings: 4

This is one of the most requested recipes at Oleana, thanks in no small part to the fresh herbs, which make each bite an explosion of flavor. Don’t be stingy with the dressing; romaine is sturdy enough to handle a lot of it. Serve the salad as a refreshing first course or as a cooling antidote to spicy grilled fare.


For the dressing

  • 2 Tbs. fresh lemon juice
  • 1 Tbs. good-quality Champagne or Chardonnay vinegar
  • 1-1/2 tsp. granulated sugar
  • 1 tsp. minced garlic
  • 1/2 cup plain whole-milk Greek yogurt
  • 1/4 cup plus 1 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper

For the salad

  • 1 large head romaine
  • 1 English cucumber
  • 1 cup (1 oz.) baby arugula
  • 3/4 cup lightly toasted walnut halves, 2 to 3 Tbs. reserved for garnish
  • 2 Tbs. chopped fresh dill
  • 1 Tbs. chopped fresh mint
  • 1 Tbs. chopped fresh flat-leaf parsley
  • Kosher salt and freshly ground black pepper
  • 1/4 tsp. Aleppo pepper or a scant 1/4 tsp. crushed red pepper flakes

Nutritional Information

  • Calories (kcal) : 340
  • Fat Calories (kcal): 290
  • Fat (g): 32
  • Saturated Fat (g): 6
  • Polyunsaturated Fat (g): 11
  • Monounsaturated Fat (g): 15
  • Cholesterol (mg): 5
  • Sodium (mg): 160
  • Carbohydrates (g): 11
  • Fiber (g): 3
  • Protein (g): 6


Make the dressing

  • In a small bowl, combine the lemon juice, vinegar, sugar, and garlic. Let stand for at least 10 minutes to mellow the garlic. Whisk in the yogurt. Slowly drizzle in the oil, whisking constantly to combine. Season to taste with salt and pepper. Refrigerate until ready to use.

Make the salad

  • Wash and thoroughly dry the romaine leaves (the dressing won’t cling if the lettuce is wet). Slice the leaves crosswise 1/4 inch thick and transfer to a large bowl.
  • Peel, halve, seed, and grate the cucumber on the large holes of a box grater. Squeeze out any excess water with your hands and add to the lettuce. Crumble all but the reserved walnuts into the salad. Coarsely chop the arugula and add that to the bowl along with the dill, mint, and parsley. Keep cold until ready to serve.
  • Toss the salad with dressing to coat generously. Season to taste with salt and pepper. Sprinkle with the Aleppo pepper and reserved walnuts and serve.

Make Ahead Tips

The dressing can be made up to 3 days ahead and refrigerated, covered.


Rate or Review

Reviews (9 reviews)

  • LemonPeony | 06/09/2020

    We loved the idea of grating the cucumber into the salad, and the creamy yogurt dressing is one I will use on a regular basis for other green salads as well! I didn't want to bother with the walnuts, so I
    used pumpkin seeds as an alternate. Love you, Fine Cooking :)

  • Hirsheys | 12/15/2019

    This is interesting and tasty, but fussier than I'd like for a salad.

  • Krispie | 01/21/2018

    This salad was fantastic. It was a tiny bit bitter but I think that was because I didn’t have the highest quality herbs and romaine. I would definitely make this again.

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