Some might be wondering, “Grilled salad like that exists?” Yes, grilled salad actually means grilled romaine with tomato and olive salsa. This combination looks good, tastes fantastic and why not throw the side salad on the grill right away? The dish is very easy to prepare and comes with just a few simple ingredients.
Tips for success
Without much effort, you can turn lettuce into something so delicious. Hot and crispy with browned edges. Tender on the inside but still crunchy. With a little good olive oil, some sweetness to caramelize better and a squeeze of fresh lemon and a delicious salsa. Topped with freshly grated parmesan cheese, vegan or not. Absolutely perfect with juicy grilled food or sometimes for breakfast, which is how we like to eat it.
- Most importantly, cut the head of lettuce in half lengthways. You can also quarter particularly large specimens. Make sure the leaves stay connected at the core.
- On the grill: Make sure your grates are clean and brushed with a little oil. The temperature of the grill should be around medium-high. This gives the lettuce that nice browning and gives it a kind of smoky flavor.
- In the grill pan use some olive oil and also cook over medium heat.
- Don’t forget the fresh lemon juice in the salsa. This is the key to being able to discover the natural flavors of the lettuce.
Since the introduction of romaine lettuce in ancient Egypt, romaine lettuce has been enjoyed in a variety of ways, but its charm has just been waiting to be discovered as the top choice for salad grill recipes. The lettuce’s mild sweetness transforms into a delightful blend of smoky goodness. Be warned, not every salad responds as well on the grill as romaine.
if you like our grilled romaine with tomato salsa, you might also be interested in these dishes:
- Vegetable skewers from the oven or from the grill
- vegan street corn pasta salad
- Spelled barley salad
- quick and easy homemade coleslaw
- Quinoa and barley salad with sweet dates
- vegan tomato and bean salad with peach
grilled romaine with tomato and olive salsa
- 2 Romaine lettuce or more depending on size
- 2 tbsp. native olive oil*
- 1 tbsp. agave syrup* or honey
Tomato Olive Salsa:
- 2 tomatoes
- 10 Kalamata olives*
- 1 pointed peppers red
- 1 tsp capers*
- 2 tbsp. native olive oil*
- 1 tbsp. white balsamic vinegar*
- 1 splash lemon juice
- small bunch parsley
- kosher salt*
- Black pepper* from the mill
- Pecorino* or
- Parmesan* or
- vegan Parmesan*
You start with the tomato and olive salsa.
- Halve and deseed the tomatoes. Cut into small cubes.
- Also dice the olives.
- Halve the red pointed peppers, deseed and also cut into small cubes.
- Finely chop capers.
- Rinse the parsley, shake dry and chop.
- Now mix the vegetables with olive oil, lemon juice and balsamic vinegar. Put aside.
- Clean the romaine lettuce, rinse and dry well. Halve lengthwise.
- Brush with agave syrup and olive oil.
- Grill or pan fry for a few minutes on each side so the lettuce begins to color slightly.
- Serve with salsa and grated cheese.