Grilled Romaine with Feta

This Grilled Romaine with Feta is made with by grilling romaine lettuce and topping with Caesar dressing, croutons, and crumbled feta.

Cesar salad has always been a staple at my house. Every time I’m at a restaurant, I always tend to order it. The dressing and the crunch from the romaine and the croutons is phenomenal. It pairs perfectly with so many meals, like pasta and steak. By grilling the romaine lettuce, you get a nice smokey, charred taste and it complements the lettuce so much. I am a sucker for a tasty salad. This simple grilled romaine with feta is delicious and can be made in under 10 minutes. This salad pairs perfectly with any pasta dish, a whole roasted chicken or a juicy Branzino fish dinner.

Jump to:

• Ingredients
• Instructions
• Substitutions
• Variations
• Equipment
• Storage
• Top tip
• Grilled Romaine with Feta
• Food safety

Ingredients

• Romaine hearts
• Caesar dressing
• Olive oil
• Croutons
• Feta
• Salt and pepper

See recipe card for quantities.

Instructions

Preheat a gas or charcoal grill for direct, medium high heat grilling. Alternatively, you can use a grill pan on medium-high heat. Cut each romaine heart in half lengthwise and brush the cut side on each half lightly with olive oil. Place the romaine hearts on the grill cut-side down. If you are using a grill pan, you will need to do this in batches. Grill each side until lightly charred, about 3 to 4 minutes. Transfer the grilled romaine hearts to a platter, cut side up. Drizzle with the Caesar dressing, and top with feta, salt, pepper and croutons.

Substitutions

Lettuce: I think using romaine is the perfect lettuce for this dish. If you want, you could use iceberg lettuce, kale, or butter head.

Caesar Dressing: I love using Cesar dressing for this. You could use ranch, Italian dressing or thousand island dressing.

Feta: I love using feta cheese for this, it adds a ton of saltiness. You can also use queso fresco or fresh goat cheese.

Croutons: There are so many variations to this salad to add an extra crunch. You can use toasted nuts, baked chickpeas, and even crispy bacon.

Variations

Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.

• Spicy - add chili pepper flakes on the romaine at the end.
• Deluxe - add guacamole, crispy onions or blue cheese dip on the side.
• Kid friendly - add crushed potato chips (ketchup chips!)

Check out this Sazon Grilled Vegetables for another grilled vegetable dish.

Equipment

Equipment can have a big impact on how a recipe turns out. Stone bakeware takes longer to heat up than metal pans, and also retain heat for longer, which could make the recipe more watery, or burnt on the outsides.

I love using my Caraway pots, pans and baking sheets for best quality. Get yourself a discount by clicking here!

Storage

This will be good in the refrigerator for 2-3 days.

These ingredients don't stand up well to freezing.

Top tip

I like using a grill pan but both grill pan and actual grill work.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.