Grilled Mediterranean Salad


Have you ever thought about grilling lettuce? Well you will after reading this recipe. It’s a great way to bring more flavors to your fresh salad without adding the calories or the ingredients. T.W.O. combined the grilled romaine with fresh vegetables and a homemade dressing. Check out the recipe below.

 Grilled Mediterranean Salad

– 2 heads organic romaine
– 1 ½ cup fresh tomatoes, diced
– 1 cup hearts of palm, sliced
– 4 persian cucumbers, sliced
– ¼ cup basil olive oil
– 2 Tablespoon fig balsamic
– 1 Tablespoon rice vinegar
– ¾ cup lemon juice
– Salt
– Pepper
– Olive oil (~ 1 teaspoon for drizzling)


  1. Cut the romaine heads in half, lengthwise. Leave the stem and core intact.
  2. Drizzle the olive oil and salt and pepper on the halves.
  3. For the dressing: combine the, basil olive oil, fig balsamic, rice vinegar, lemon juice, salt and pepper. Mix well and set aside.
  4. On a heated barbeque, place the romaine halves on the grill over low-medium heat. Cook for 2-3 minutes per side. Make sure to watch the lettuce leaves – you don’t want them to start to burn.
  5. Remove the lettuce and top with homemade dressing, tomatoes, cucumbers and hearts of palm. Add pepper as needed.


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Happy Cooking!

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