Mediterranean-Inspired Grilled Romaine Salad
A few minutes on the grill takes this salad from ordinary to extraordinary—smoky, crisp, and jam-packed with Mediterranean flair.
I’ll never forget the first time I grilled romaine lettuce. It was during a family cookout, and I had a bunch of romaine hearts that needed to be used up— so I figured, why not toss them on the grill with everything else? One quick char later, and boom—total flavor upgrade. The edges crisped up beautifully, the centers softened just slightly, and the smoky undertone gave the salad a whole new personality. I was hooked!
Ever since, I’ve loved using this simple grilling hack to elevate my salads—and this Mediterranean-style version has become a family fave. It’s loaded with good-for-you ingredients that taste as amazing as they look: juicy grilled chicken, artichoke hearts, sweet tomatoes, briny olives, and creamy crumbled feta, all drizzled with a luscious tahini dressing that pulls everything together. It’s fresh, flavorful, and a total showstopper.
Why this salad hits the mark:
- Grilled greens = major upgrade: Slight char adds flavor and texture you just can’t get with raw romaine.
- Loaded with Mediterranean staples: Artichokes, olives, tomatoes, feta… It’s a flavor- and nutrient-packed dream team.
- Protein-powered: Grilled chicken brings staying power, but chickpeas or tofu work just as well for a plant-based swap.
- Fast and flexible: From casual lunches to backyard dinners, this one works anytime, and you can mix and match toppings and dressings to suit your mood!
If you’re craving a little variety, this salad plays well with all sorts of dressings. I love it with the Creamy Tahini version below, but it’s also fabulous with any of my go-to homemade blends. Try it with zesty Lemon Vinaigrette, easy Hummus Dressing, tangy-sweet Honey Mustard Vinaigrette, creamy Ranch Dressing, or fresh and herby Tomato Basil Vinaigrette. Each one brings a different personality to the plate—and you really can’t go wrong.
If you want more smoky grilled romaine (because, same!), you have to try my Grilled Chicken Caesar Salad next. It’s a delicious spin on the classic, with that perfect combo of charred greens, juicy chicken, and a lighter Caesar Dressing made with avocado. You’ll also want to whip up this Mediterranean Quinoa Salad with Lemon Vinaigrette, or my One Sheet Mediterranean Shrimp with Charred Vegetables for a quick, flavor-packed dinner. Easy, nourishing, and super satisfying!
Whether you’re entertaining guests or just making a quick dinner for yourself, this salad is a celebration of delicious flavor and wholesome goodness. Plus, it’s endlessly customizable depending on what you have in the fridge!
Try my Mediterranean Egg Salad!
Mediterranean-Inspired Grilled Romaine Salad
Ingredients
- 2 romaine hearts
- Olive oil spray or a light brush of olive oil
- Kosher salt and black pepper, to taste
- 6 ounces grilled chicken breast, thinly sliced
- ½ cup canned artichoke hearts, drained and quartered*
- ½ cup cherry tomatoes, halved
- ¼ cup kalamata olives, sliced
- ¼ to ½ cup crumbled feta cheese
- Chopped fresh parsley or mint, for garnish
- Optional extras: diced cucumbers, diced red onion, roasted red peppers, toasted nuts
For the Creamy Tahini Dressing (makes about ⅔ cup)
- ¼ cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ¼ to ½ teaspoon garlic powder, or one clove minced
- ¼ to ½ teaspoon smoked paprika
- 3 to 4 tablespoons water, to thin
- ¼ teaspoon kosher salt, more to taste
- Optional: ¼ to ½ teaspoon cumin, pinch of black pepper, 1 to 2 tablespoons minced fresh herbs (parsley, dill, cilantro, basil, mint or chives).
Instructions
Make the dressing:
- In a small bowl, whisk together the tahini, lemon juice, olive oil, garlic, smoked paprika, and salt. The mixture will thicken into a paste. Gradually whisk in water, a little at a time, until the dressing becomes smooth and pourable. Taste and adjust the seasonings as needed, then set aside.
Prep the romaine:
- Rinse the romaine hearts under cold water and pat them completely dry with a towel.
- Place each heart on a cutting board and slice lengthwise down the center, keeping the root end intact so the leaves stay together. You’ll have 4 long romaine spears.
- Lightly spray or brush the cut sides with olive oil and sprinkle with a pinch of salt and black pepper.
Grill the romaine:
- Heat a grill or grill pan to medium-high. Place the romaine spears cut-side down and grill for 1 to 2 minutes until lightly charred. Mist the top sides with oil spray (or lightly brush with olive oil), then flip and grill for another minute if you prefer a bit more char. Remove from heat.
Assemble the salad:
- Arrange 2 romaine spears on each plate. Top with 3 ounces of sliced grilled chicken, artichokes, tomatoes, olives, and feta. Drizzle with tahini dressing and sprinkle with fresh herbs. Add any extra toppings for crunch and flavor.
This is perfect for my upcoming family barbecue! I know everyone is going to love it. I had no idea grilling greens would turn out so delicious. I’m a fan! Thanks.
Thanks, Jack! So glad you enjoyed the recipe….and hoping the whole family agrees! Grilling is such an easy and tasty way to add flavor and texture to your salads, especially during the warmer summer months. Here’s to a successful and fun cookout!
—Donna
I made this as directed with the lemon vinaigrette dressing. Absolutely delicious. Definitely in the summer grilling rotation. Thank you!
Hi Linda, so glad you enjoyed the recipe and we’re thrilled to hear it will be making regular appearances this summer! Thanks for stopping by to let us know and for being a member of our community. We’re so grateful to have you here.
—Donna