It’s that time of year when we get to fire up the grill and make this delicious Mediterranean Salad With Grilled Romaine!  This salad has a slightly charred smoky flavor from the grilled romaine, complemented by the crispness of a mix of Mediterranean inspired toppings.  We’ll top it off with our favorite feta cheese (yum)! and add a sweet vinaigrette drizzle. If you haven’t been brave enough to try your hand at grilled lettuce yet,  this is your chance to try what is undoubtedly our favorite way to enjoy a salad during the warmer months. 

Although it may look a bit complicated, we are here to tell you that in 15 minutes or less you’ll have created a dazzling salad full of flavor.  You can serve this salad as a main dish, (it’s great for those warm spring and summer evenings) or as an accompaniment to your main dish.   Are you looking for something a little heartier?  We suggest adding some grilled chicken or shrimp to the salad to round out a healthy protein-rich dinner.  No matter how you decide to serve it, this salad will become one of your new favorite warm-weather favorite dishes!!

Let’s Get Started On Our Mediterranean Salad With Grilled Romaine

To begin, remove any wilted outer romaine leaves, then wash and dry your romaine.  Cut each romaine head in half lengthwise, keeping leaves attached to the core.  Then, brush each side with olive oil. Heat your outdoor grill on high, and be sure to lightly oil the grates.  While waiting for the grill to heat, prepare your toppings. 

• 1 cucumber chopped
• 3 tomatoes chopped
• 1 can of chickpeas, drained and rinsed
• ¾ cup kalamata olives, chopped
• 1 small red onion chopped
• ¾ cup feta cheese, crumbled
• Optional Items: roasted red peppers, fresh green peppers, capers, marinated artichoke hearts

Add your chopped ingredients to a medium bowl and stir to combine. You’ll want your chopped ingredients ready to go so that they can be added to the warm lettuce after it’s removed from the grill.  Next, prepare the dressing.  In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, garlic powder, and pepper.  Set the dressing and toppings aside while you grill the romaine. 

Time To Grill!

To grill the romaine, place each cut side parallel on the hot grill grate. (You’ll want those nice grill marks to show!)  Grill for 3 minutes or so, using tongs, turn lettuce over and grill for another minute or 2.  The lettuce should be softened and have a slight char around the edges.  Remove the lettuce from the heat and arrange on a platter.  

This delicious salad is best served when it is still warm from the grill.  Spoon the chopped vegetable mixture on top of each grilled romaine half.  Drizzle with the vinaigrette and sprinkle with additional feta cheese.  Yes, it really is that easy!  Enjoy! 

Here’s another great recipe using grilled romaine that we know you will enjoy also!

Grilled Romaine Strawberry Salad (click here)

Have you made this Mediterranean Salad with Grilled Romaine? If so, we’d love to hear from you so leave us a comment below! Stay up to date on our latest recipes by following us on Facebook, Instagram, and tag #Hearthealthygreek in any recipes you recreate! And get them delivered right to your mailbox by subscribing to our mailing list!

Mediterranean Salad With Grilled Romaine

The perfect warm-weather dish! This salad has a slightly charred smoky flavor from the grilled romaine, complemented by the crispness of a mix of Mediterranean inspired toppings.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Main Dish, Salad, Side Dish

Cuisine Mediterranean

Servings 4 servings as main dish, 6 as a side salad

Calories 535 kcal

Ingredients

  

1x2x3x

• 2 heads of romaine lettuce
• 1 cucumber chopped
• 3 tomatoes chopped
• 10 oz can of chickpeas drained and rinsed
• 3/4 cup kalamata olives chopped
• 1 small red onion chopped
• 3/4 cup feta cheese crumbled
• 1/2 cup olive oil
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tsp garlic powder
• Black pepper to taste

Instructions

 

• Remove any wilted outer romaine leaves, then wash and dry your romaine.
• Cut each romaine head in half lengthwise, keeping leaves attached to the core. Then, brush each side with olive oil.
• Heat your outdoor grill on high, and be sure lightly oil the grates.
• While waiting for the grill to heat, prepare your toppings.
• Add your chopped ingredients to a medium bowl and stir to combine. You’ll want your chopped ingredients ready to go so that they can be added to the warm lettuce after it’s removed from the grill.
• In a small bowl or mason jar, whisk together the olive oil, balsamic vinegar, honey, garlic powder, and pepper. Set the dressing and toppings aside.
• To grill the romaine, place each cut side parallel on the hot grill grate. (You'll want those nice grill marks to show!)
• Grill for 3 minutes or so, using tongs, turn lettuce over and grill for another minute or 2. The lettuce should be softened and have a slight char around the edges.
• Remove the lettuce from the heat and arrange on a platter.
• Spoon the chopped vegetable mixture on top of each grilled romaine half. Drizzle with the vinaigrette and sprinkle with additional feta cheese.

Nutrition

Calories: 535kcalCarbohydrates: 41gProtein: 11gFat: 39gSaturated Fat: 9gCholesterol: 25mgSodium: 1354mgPotassium: 913mgFiber: 8gSugar: 22gVitamin A: 1852IUVitamin C: 34mgCalcium: 298mgIron: 5mg

Keyword Balsamic Vinegar, Chickpeas, Cucumber, Feta Cheese, garbanzo beans, Gluten-free, Kalamata Olives, Lettuce, Romaine lettuce, Salad, Side Dish, tomatoes, Vegetarian

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