This Grilled Romaine Salad takes lettuce to the next level! I topped these with grilled veggies and Italian inspired salad ingredients for a show stopping BBQ side dish. We’ve been loving these with a grilled Chicken sausage on the side for a quick and delicious summery meal.
Thank Robyn over at Simply Fresh Dinners for this beautiful salad. She’s creating one of her own because it’s always a hit when she grills romaine for guests in the summer.
I had a grilled romaine salad at an Italian restaurant in Seattle years ago, but had forgotten about it until she brought this up a few weeks ago. I knew I was making one as well — such a simple way to make a summer salad really special.
Once the grill is heated up, it takes 10 minutes to put these salads together. I’ve been grilling up this salad alongside one of Costco’s organic chicken apple sausages, and dinner is ready in literally 15 minutes. Such a healthy, summery, and delicious meal! And then there are no pots and pans to clean — just a cutting board and serving platter.
Imagine how beautiful a large platter of these would be at a summer dinner party. They are grilled for about 3 minutes, so it’s easy to make enough for a crowd without monopolizing the BBQ.
The first time I made these I had whipped up a creamy balsamic dressing to drizzle over the top – but we started eating them without any dressing, since they are drizzled with olive oil, lemon juice, and lightly salted and peppered, and realized there was absolutely no need to add anything else.
If you’d like to up the flavor, some feta or goats cheese would be a great addition. I love the simplicity of parmesan on salads. Or, take the vegan route and simple sprinkle on some toasted seeds (pumpkin seeds would be great!).
If you’re looking for other great grill recipes this summer– you’re in luck! I’m in the middle of posting a series on healthy summer grilling. If you missed them, check out –> Grilled Peach and Vegetable Pesto Pasta, Grilled Balsamic Chicken with Cucumber Strawberry Salad, and Serrano Honey Grilled Peaches. This series might be my favorite of all time!
Tips for Grilled Romaine Salad
- It doesn’t take much to grill romaine! I use a brush to coat the cut side of the romaine, so that the oil doesn’t drizzle out and cause the BBQ to flame, leaving too much smokey taste on the delicate lettuce leaves.
- Make it Vegan: Sub pumpkin seeds or sesame seeds for the parmesan.
Grilled Romaine Salad (Summer Grilling Series)
- 2 heads romaine lettuce
- 1 tablespoon olive oil
- sea salt and black pepper, to taste
- 1-2 lemons
- 1/4 red onion
- 4 mini sweet peppers
- 1 cup cherry tomatoes
- 1/2 cup black olives sliced
- 1/2 cup fresh basil shredded
- 1/4 cup parmesan cheese
- Heat grill to medium high or high heat.
- Cut romaine lettuce lengthwise, leaving the cores attached to hold the lettuce together.
- Use a brush to lightly coat the cut side of the lettuce, and then salt and pepper to taste.
- Cut the onion into large chunks. I left the onion attached to the core so I could grill it in chunks, but it would be easier if put on a BBQ skewer.
- Brush the onion and mini peppers with olive oil, and lightly salt and pepper.
- Add the peppers and onions to the grill, and grill for about 5 minutes. Turn over, and place to the sides of the BBQ.
- Place the romaine cut-side down on the grill, and grill for about 3 minutes, until lightly charred.
- Remove romaine from grill, and then remove the onions and peppers once they're cooked to taste.
- Drizzle the romaine with lemon juice, and top with sliced cherry tomatoes, olives, basil, the grilled peppers and onions, and parmesan cheese.
- Serve with a good knife for cutting.
Other Grilled Side Dish Recipes:
- Jamaican Jerk Grilled Eggplant, by The Minimalist Baker
- Grilled Zucchini Ribbons with Sriracha, by The Greedy Vegan
- Grilled Asparagus and Apricots with Balsamic Glaze, by Vitamin Sunshine
- Grilled Serrano Honey Peaches, by Vitamin Sunshine
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