Recipe: Grilled Greek Salad

If you’re having this as a main meal, add more protein with lentils, beans, chicken, or fish. To make a Niçoise version of this dish, add tuna, an egg, and potatoes. The lettuce makes a great base for other leftovers, too!

Makes 2 servings

Ingredients

Base

• 2 teaspoons olive oil
• ½ teaspoon black pepper
• 2 hearts romaine lettuce, halved lengthwise, ends trimmed 
• 2 tablespoons feta cheese, crumbled 

Toppings

• 1 cup cherry tomatoes, halved
• 1 cup cucumbers, cubed
• ¼ cup red onion, diced and/or pickled
• ¼ cup Kalamata olives, pitted and halved (optional) 
• 2 tablespoons herbs, such as oregano and dill
• 1 teaspoon olive oil
• 1 tablespoon red wine vinegar

Method

1. Mix topping ingredients with the vinegar and oil, set aside. 
2. In a heavy pan, heat olive oil and pepper to medium-high. 
3. Before the oil starts to smoke add the romaine cut side down. Weigh the lettuce down with a heavy lid. There should be a nice sear within 2-4 minutes. Turn over and cover for another minute or two. Then, plate. 
4. Spoon the mixture generously over the lettuce, sprinkle feta on top, and serve.

Nutrition 

Per serving: 202 calories, 7g protein, 20g  carbohydrate (7g fiber), 12g fat (3g sat, 9g mono/poly), 295mg sodium