My Big Grilled Greek Salad

1. 1

   Heat a grill or grill pan to high.

2. 2

   Cut the romaine into quarters lengthwise, keeping the pieces connected through the end.

3. 3

   Drizzle the romaine, tomatoes, onion, and bell pepper with 2 tablespoons oil and sprinkle with salt and pepper.

4. 4

   Grill the vegetables, turning once, until grill marks appear: 3 minutes for the romaine and tomatoes; 7 minutes for the onion and pepper.

5. 5

   Transfer to a platter.

6. 6

   Drizzle with the remaining 3 tablespoons oil, then the vinegar, and sprinkle with a pinch of salt and pepper.

7. 7

   Top with the olives.

* Per serving · 4 servings · Values may vary.

No additional tips available.