Greek-inspired romaine salad that has been grill!
| Prep Time: | 15 mins |
| Cook Time: | 5 mins |
| Total Time: | 20 mins |
| Servings: | 4 |
| Yield: | 4 salads |
Ingredients
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon dried mixed herbs
- ½ teaspoon coarse sea salt
- cracked black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 2 hearts of romaine, halved lengthwise
- 2 vine-ripened tomatoes, diced
- ½ cup diced cucumber
- ½ cup diced red onion
- ½ cup crumbled feta cheese
- 10 halved Kalamata olives
Instructions
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.
- Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.
- Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.
- Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.
- Use any combination of mixed herbs such as basil, oregano, rosemary, or thyme.
Nutrition Facts
| Calories | 215 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 17 mg |
| Dietary Fiber | 4 g |
| Protein | 5 g |
| Saturated Fat | 5 g |
| Sodium | 597 mg |
| Sugars | 6 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Oh boy! I love a 50/50 oil and vinegar dressing. This was not super tart. Very nicely balanced. I made this for one. Main meal. Dressing as suggested and doubled the cucumber and tomato (used a yellow heirloom) and only one head of grilled romaine. I also sautéed the remaining red onions with some mushrooms. Yummy dinner! THANK YOU!