Shredded Romaine and Cucumber Salad with Yogurt Dressing

The market continues its steady climb. I had 3 showings this week and 1 offers. My reputation precedes me now — the Greek agent who tells the truth about roofs and brings food to open houses. Worse reputations exist.

Alexander called from school this week. He is doing well and building a life with the quiet competence of a young man who watched his mother rebuild from nothing and decided that building is what Papadopouloses do. He still does not call Yia-yia enough. He never will.

Mama is 84 and still at the bakery at 4 AM. I do not know how much longer she will do this. I do not ask. You do not ask Voula Papadopoulos about endings. You stand next to her and roll phyllo and trust that the beginning continues as long as the hands are moving.

I made dolmades this week — grape leaves stuffed with rice and herbs and a little lamb, rolled tight, simmered in lemon broth. Sophia ate 1 servings and said nothing, which means it was good. Alexander ate 2 and asked for more. The pan was empty by nine. Empty pans are the highest form of flattery in this kitchen.

The weeks pass and I am learning that life at 49 is not what I expected at twenty-five. It is messier, harder, more beautiful. The moussaka is better because my hands have made it more times. The career is stronger because the failures taught me what the successes could not. And the love — the love I pour into every dish, every showing, every Sunday drive to Tarpon Springs — is bigger now because I have lost enough to know what it costs.

The dolmades were the main event, and they always will be — all that rolling and tucking and the slow patience of the lemon broth doing its work. But a pan of stuffed grape leaves needs something beside it on the table, something cool and honest that does not compete. This salad is what I reach for: shredded romaine, cucumber, and a yogurt dressing that tastes like every aunt I have ever had, every kitchen in Tarpon Springs, every meal that did not need to announce itself to be remembered.

Prep Time: 15 min | Cook Time: 0 min | Total Time: 15 min | Servings: 4

Ingredients

1 large head romaine lettuce, shredded into thin ribbons
1 English cucumber, quartered lengthwise and sliced thin
3 scallions, sliced thin
2 tablespoons fresh dill, chopped
2 tablespoons fresh mint leaves, torn
3/4 cup plain whole-milk Greek yogurt
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
1 small garlic clove, grated or minced fine
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon freshly ground black pepper

Instructions

Prepare the vegetables. Shred the romaine into thin ribbons and place in a large salad bowl. Add the sliced cucumber and scallions.
Make the yogurt dressing. In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, and grated garlic until smooth and creamy. Season with salt and pepper.
Dress and finish. Pour the dressing over the romaine and cucumber and toss gently to coat everything evenly. Scatter the fresh dill and torn mint over the top.
Taste and serve. Adjust salt and lemon to your liking. Serve immediately while the romaine is still crisp — this salad does not wait well, and neither does a hungry table.

Nutrition (per serving)

Shredded Romaine and Cucumber Salad with Yogurt Dressing — The Cool, Clean Counterpoint to a Week of Rolling and Remembering