Romaine lettuce stays crisp on the grill but gets a great smoky flavor. Simply marinate the tomatoes in advance and use some of the marinade as a tangy dressing. This salad is particularly delicious when served alongside grilled chicken breasts
Regan Burns Cafiso
|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|
|1/3 cup extra-virgin olive oil, plus more for romaine||4 ounces feta, cut into 1/2-inch cubes|
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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