Greek-Inspired Grilled Wedge Salad recipe

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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

Nutrition Info

214.8 calories
carbohydrate: 12 g
cholesterol: 16.7 mg
fat: 17.1 g
fiber: 3.7 g
protein: 5.1 g
saturatedFat: 4.6 g
servingSize: -
sodium: 597 mg
sugar: 6.2 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat an outdoor grill for medium heat and lightly oil the grate.

  2. Whisk oil, balsamic vinegar, and mixed herbs in a small bowl. Add salt and pepper.

  3. Place romaine halves cut-sides up on a work surface. Drizzle with oil and sprinkle with salt and pepper.

  4. Grill romaine, cut-sides down until slightly caramelized, 2 to 3 minutes.

  5. Plate grilled romaine cut-sides up. Top with tomatoes, cucumber, onion, feta cheese, and olives. Drizzle with dressing and serve.

Recipe Yield

4 salads

Recipe Note

Grilled romaine salad with a Greek twist!

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