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Grilled Romaine Salad topped with grilled peppers, onions, tomatoes and basil.
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5 from 2 votes

Grilled Romaine Salad (Summer Grilling Series)

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.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 108kcal

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 108kcal | Carbohydrates: 7g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 370mg | Potassium: 231mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2550IU | Vitamin C: 60.1mg | Calcium: 104mg | Iron: 0.9mg