Make this refreshing salad when summer tomatoes are at their peak of flavor. The entire meal is made on the grill, for a wonderfully different take on salad.
Special Diets:
Ingredients
Method
Prepare a grill for medium-high heat cooking.
Brush bread with 1 tablespoon of the oil and grill until nicely marked, about 1 minute per side.
Remove bread slices and rub garlic clove on both sides. Set bread aside.
Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and gently toss to coat vegetables.
Place vegetables on grill, turning frequently with tongs.
Cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.
In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil.
Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette.
Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle with oregano.
Cut bread into large chunks and arrange around edges of platter.
Nutritional Info
Serving Size
Calories
170
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.