This Grilled Romaine Greek Salad is my new favorite warm-weather side dish! Grilled romaine has a slightly sweet flavor that pairs perfectly with the salty Mediterranean inspired toppings.
For the Grilled Romaine
2 heads of romaine, cut vertically into 4 halves
1 tablespoon extra virgin olive oil
For the Topping
¼ cup diced green onion tops
1 tablespoon artichoke hearts, drained and chopped
2 tablespoons sun dried tomatoes, chopped
¼ cup chopped bell pepper
2 tablespoons sliced kalamata or black olives
2 tablespoons sliced green olives
¼ cup cherry tomatoes, halved
1 tablespoon capers, drained
1 tablespoon freshly chopped parsley
1 tablespoon olive oil
1 tablespoon red or white wine vinegar
¼ teaspoon dried oregano
Pinch salt and pepper, optional (the olives and capers are salty on their own!)
For the Grilled Romaine:
Make sure the grill is clean and hot.
Spread the olive oil over the cut side and back side of the cut romaine wedges and sprinkle with a little salt.
Grill on each side for about 3 minutes.
Remove from the grill and transfer to 4 plates.
For the Topping:
In a medium bowl, combine all ingredients for the salad minus the olive oil, vinegar, oregano, salt and pepper. Stir to combine.
In a smaller bowl, whisk together the olive oil, vinegar, oregano, salt and pepper. Pour over the mixed, chopped vegetables and toss to coat.
Sprinkle over the top of the grilled romaine wedges.
This is best served fresh.
This dish has not been tested for FODMAP content, but all ingredients are used in low FODMAP amounts according to the Monash University App.
- Category: salad
- Method: grill
- Cuisine: mediterranean, greek
- Serving Size: 1/4 recipe
- Calories: 87.7
- Sugar: 3.8 g
- Sodium: 178.8 mg
- Fat: 6 g
- Carbohydrates: 7.4 g
- Fiber: 2.2 g
- Protein: 1.7 g
Keywords: greek salad, grilled romaine, romaine, salad