Grilled Romaine Lettuce Greek Salad
Up your salad game with this mouthwatering grilled romaine lettuce Greek salad that’s packed with vibrant ingredients and bursting with summer produce and briny Mediterranean flavors – olives, pickled banana peppers and salty feta.
Ingredients
Homemade Greek Vinaigrette
- ⅓ cup Red wine vinegar
- ¼ cup Or approximately 1 lemon juiced
- 1 teaspoon Dijon mustard
- 2 Garlic cloves minced
- ¾ teaspoon Dried oregano
- ¼ teaspoon Salt or to taste
- ¼ teaspoon Black pepper or to taste
- ½ cup Olive oil
- 1 teaspoon Honey or to taste
- Optional: 1 tablespoon fresh, chopped dill
Salad Components
- 2-3 Heads of romaine lettuce halved
- 1 cup Cherry tomatoes halved
- 1 Cucumber - seeds removed quartered and sliced
- ½ Red onion thinly sliced
- ½ cup Pickled banana peppers chopped
- ½ cup Pitted black olives halved
- 4 ounces Feta crumbled
Instructions
Prep the Greek Vegetable Medley
- Toss cherry tomatoes, cucumber slices, thinly sliced red onion, pickled banana peppers, pitted black olives and crumbled feta cheese together in a medium mixing bowl. Set aside.
Mix the Vinaigrette
- Whisk all the ingredients for the vinaigrette together except the olive oil until smooth. Stream in the olive oil and whisk until emulsified and then use as needed. Keep for up to 8 days in the fridge.
Grill the Romaine
- Clean grill grates and set heat to medium high
- Brush lettuce halves liberally with olive oil (approximately 2 tablespoons oil for 3 romaine hearts, but a little more, cut side and back side. Then sprinkle each halve with ¼ teaspoon kosher salt.
- Grill for 3 minutes, cut side down, pressing with your tongs to make sure the lettuce gets a good sear. Flip and grill for 2 more minutes.
Assemble
- Remove from the grill and onto a serving platter. Toss ⅓ of the Greek vinaigrette with the Greek vegetable medley. Drizzle the grilled romaine halves with a ⅓ of the Greek vinaigrette.Then, top with the Greek vegetable medley. Use the remaining ⅓ dressing to let people add more dressing to taste.
Notes
Looking for ways to incorporate more salad into your meals?
Try my recipes for Beet Cucumber Salad with Lemon Vinaigrette or Lemony Swiss Chard Salad with Garlicky Breadcrumbs (still a family favorite!).
A traditional Greek salad (Horiatiki Salata) includes feta, tomatoes, cucumber, black olives, sliced red onion, and green bell pepper. In the US, we pretty commonly swap the green pepper for pickled banana pepper, and since this isn’t a traditional Greek salad by any means, I’m happy to swap in this instance. You do you!
To mellow the onion’s raw taste, give it an ice water bath for 10 minutes after slicing! Drain before adding onions to the Greek vegetable medley.
Turn this into a 30 minute main! Toss a can of drained chickpeas into the salad mixture or grill up a couple of chicken breasts to slice and serve alongside the salad.
Tried this recipe?Let us know how it was!