My Big Grilled Greek Salad |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
4 hearts romaine lettuce |
8 cherry tomatoes, cut in half |
1 red onion, cut into 1/2-inch rounds |
1 green bell pepper, cut into 1/2-inch rings |
5 tablespoons extra-virgin olive oil |
2 tablespoons red wine vinegar |
1/4 cup pitted kalamata olive |
Directions:
1. Heat a grill or grill pan to high.
2. Cut the romaine into quarters lengthwise, keeping the pieces connected through the end. Drizzle the romaine, tomatoes, onion, and bell pepper with 2 tablespoons oil and sprinkle with salt and pepper.
3. Grill the vegetables, turning once, until grill marks appear: 3 minutes for the romaine and tomatoes; 7 minutes for the onion and pepper. Transfer to a platter. Drizzle with the remaining 3 tablespoons oil, then the vinegar, and sprinkle with a pinch of salt and pepper. Top with the olives.
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