Have you ever tried grilled romaine?

If not, this recipe is your chance to try my newest obsession!

I’ve seen grilled romaine on restaurant menus, pinterest, and in magazines for years but never thought to give it a try for myself…until now!

A couple of weeks ago, I was making dinner for Brian and myself on a Saturday night after church and thought that grilled romaine sounded like a fun but quick kitchen experiment. I am so glad I now know how wonderful grilled romaine can be.

Grilled Romaine Greek Salad Tips

This dish appears fancy and complicated (or at least that’s what I used to think), but it is so far from that! It literally takes less than 15 minutes to create this yummy dish.

To grill the romaine, simply wash and dry your heads of romaine, cut in half length wise, then spritz (I use a misto) with olive oil on both sides, place on a hot grill for 3 minutes on each side then top with any dressing (or the delicious antipasto/Greek topping I have listed below) you like!

To save time, I like to get all the antipasto ingredients out and chopped (if needed) before placing the romaine on the grill, so while the romaine is grilling I can mix up the Greek salad topping and put it right on the freshly grilled lettuce. So simple, but so tasty!

How to Serve Grilled Romaine Greek Salad

I typically serve this salad as a side dish, but it could easily be turned into a light meal by adding some legumes (chickpeas or lentils would work well here), feta cheese, baked tofu, or shredded chicken.

Nutrition

Let’s take a look at the nutritious ingredients in this tasty salad:

• Romaine:  high in many vitamins and minerals like vitamin C, calcium, vitamin K, vitamin A, folate, phosphorus, magnesium and others. These nutrients do things like act as antioxidants, support the immune system, promote bone health, assist in blood clotting, help with eye health, are important for DNA production, and help our muscles.
• Olive oil:  source of monounsaturated fatty acids (heart-healthy fats) and antioxidants.
• Artichokes: high in fiber, vitamin C, vitamin K, phosphorus, and magnesium.
• Tomatoes: great source of fiber, Vitamin C, folate (Vitamin B9), potassium, Vitamin K1, and lycopene. Lycopene is the plant compound that makes the tomatoes red and is an antioxidant.
• Bell pepper: also high in Vitamin C as well as water, Vitamin B6, Vitamin K1, potassium, folate (Vitamin B9), Vitamin E, Vitamin, A, and antioxidants. Fun fact – consuming vitamin C-rich foods like strawberries and bell peppers helps your body absorb iron when consumed at the same time.

This dish is naturally gluten free, dairy free, and free from the top 8 allergens. This dish has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.

Grilled Romaine Greek Salad

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• Author: Tara Deal Rochford
• Total Time: 16 minutes
• Yield: 4 servings 1x

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Description

This Grilled Romaine Greek Salad is my new favorite warm-weather side dish! Grilled romaine has a slightly sweet flavor that pairs perfectly with the salty Mediterranean inspired toppings.

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Ingredients

Scale 1x2x3x

For the Grilled Romaine

2 heads of romaine, cut vertically into 4 halves

1 tablespoon extra virgin olive oil

Pinch salt

For the Topping

¼ cup diced green onion tops

1 tablespoon artichoke hearts, drained and chopped

2 tablespoons sun dried tomatoes, chopped

¼ cup chopped bell pepper

2 tablespoons sliced kalamata or black olives

2 tablespoons sliced green olives

¼ cup cherry tomatoes, halved

1 tablespoon capers, drained

1 tablespoon freshly chopped parsley

1 tablespoon olive oil

1 tablespoon red or white wine vinegar

¼ teaspoon dried oregano

Pinch salt and pepper, optional (the olives and capers are salty on their own!)

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Instructions

For the Grilled Romaine:

Make sure the grill is clean and hot.

Spread the olive oil over the cut side and back side of the cut romaine wedges and sprinkle with a little salt. 

Grill on each side for about 3 minutes.

Remove from the grill and transfer to 4 plates.

For the Topping:

In a medium bowl, combine all ingredients for the salad minus the olive oil, vinegar, oregano, salt and pepper. Stir to combine.

In a smaller bowl, whisk together the olive oil, vinegar, oregano, salt and pepper. Pour over the mixed, chopped vegetables and toss to coat.  

Sprinkle over the top of the grilled romaine wedges.

Notes

This is best served fresh.

This dish has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.

• Prep Time: 10 minutes
• Cook Time: 6 minutes
• Category: salad
• Method: grill
• Cuisine: mediterranean, greek

Nutrition

• Serving Size: 1/4 recipe
• Calories: 87.7
• Sugar: 3.8 g
• Sodium: 178.8 mg
• Fat: 6 g
• Carbohydrates: 7.4 g
• Fiber: 2.2 g
• Protein: 1.7 g