If not, this recipe is your chance to try my newest obsession!
I’ve seen grilled romaine on restaurant menus, pinterest, and in magazines for years but never thought to give it a try for myself…until now!
A couple of weeks ago, I was making dinner for Brian and myself on a Saturday night after church and thought that grilled romaine sounded like a fun but quick kitchen experiment. I am so glad I now know how wonderful grilled romaine can be.
Grilled Romaine Greek Salad Tips
This dish appears fancy and complicated (or at least that’s what I used to think), but it is so far from that! It literally takes less than 15 minutes to create this yummy dish.
To grill the romaine, simply wash and dry your heads of romaine, cut in half length wise, then spritz (I use a misto) with olive oil on both sides, place on a hot grill for 3 minutes on each side then top with any dressing (or the delicious antipasto/Greek topping I have listed below) you like!
To save time, I like to get all the antipasto ingredients out and chopped (if needed) before placing the romaine on the grill, so while the romaine is grilling I can mix up the Greek salad topping and put it right on the freshly grilled lettuce. So simple, but so tasty!
How to Serve Grilled Romaine Greek Salad
I typically serve this salad as a side dish, but it could easily be turned into a light meal by adding some legumes (chickpeas or lentils would work well here), feta cheese, baked tofu, or shredded chicken.
Let’s take a look at the nutritious ingredients in this tasty salad:
Romaine: high in many vitamins and minerals like vitamin C, calcium, vitamin K, vitamin A, folate, phosphorus, magnesium and others. These nutrients do things like act as antioxidants, support the immune system, promote bone health, assist in blood clotting, help with eye health, are important for DNA production, and help our muscles.
Olive oil: source of monounsaturated fatty acids (heart-healthy fats) and antioxidants.
Artichokes: high in fiber, vitamin C, vitamin K, phosphorus, and magnesium.
Tomatoes: great source of fiber, Vitamin C, folate (Vitamin B9), potassium, Vitamin K1, and lycopene. Lycopene is the plant compound that makes the tomatoes red and is an antioxidant.
Bell pepper: also high in Vitamin C as well as water, Vitamin B6, Vitamin K1, potassium, folate (Vitamin B9), Vitamin E, Vitamin, A, and antioxidants. Fun fact – consuming vitamin C-rich foods like strawberries and bell peppers helps your body absorb iron when consumed at the same time.
This dish is naturally gluten free, dairy free, and free from the top 8 allergens. This dish has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.