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Grilled Romaine with Marinated Cherry Tomatoes and Feta


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  • 1 pint cherry tomatoes, halved lengthwise
  • Coarse salt and ground pepper
  • 1/2 teaspoon coarse salt
  • 1/3 cup shaved red onion
  • 3 tablespoons red wine vinegar
  • 3 hearts romaine, halved lengthwise, left attached at the stem end
  • 1 teaspoon sugar
  • 15 mint leaves, sliced (optional)
  • 1/3 cup extra-virgin olive oil, plus more for romaine
  • 4 ounces feta, cut into 1/2-inch cubes



Step 1

In a nonreactive bowl, toss tomatoes with 1/2 teaspoon salt; let sit 15 minutes. In a small bowl, combine vinegar and sugar; whisk in olive oil and season with salt and pepper. Add vinaigrette to tomatoes, stir in red onion and refrigerate.

Heat a charcoal or gas grill to medium-high. Brush cut side of lettuce with olive oil and season with salt and pepper. Place lettuce on grill, cut side down, and allow to char lightly, 3 minutes per side. Remove lettuce to a platter.

Fold mint and feta into tomato mixture. Spoon tomato mixture over romaine and drizzle some of the marinade over the dish. Serve immediately.


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