Grilled Greek Salad
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Prep Time: 10 mins | Cook Time: 10 mins | Serves: 2
Ingredients
2 tsp olive oil
½ tsp black pepper
2 heads romaine lettuce, halved lengthwise, ends trimmed
2 Tbsp feta cheese, crumbled
Toppings:
1 c cherry tomatoes, halved
1 c cucumbers, cubed
¼ c red onion, diced and/or pickled
¼ c Kalamata olives, pitted and halved, optional
2 Tbsp herbs, such as oregano and dill
1 tsp olive oil
1 Tbsp red wine vinegar
Directions
Mix topping ingredients with the vinegar and oil, set aside.
In a heavy pan, heat olive oil and pepper to medium-high.
Before the oil starts to smoke add the romaine cut side down. Weight the lettuce down with a heavy lid. There should be a nice sear within 2-4 minutes. Turnover and cover for another minute or two. Then plate.
Spoon the mixture generously over the lettuce, sprinkle feta on top, and serve.
Notes
If you’re having this as a main meal, add more protein with lentils, beans, chicken, or canned fish.
To make a Nicoise version of this dish, add tuna, an egg, and potatoes.
The lettuce makes a great base for other leftovers, too!
Nutrition: (per serving) Calories: 202 kcals | Total Fat: 12 g | Saturated Fat: 3 g | Sodium: 295 mg | Carb: 20 g | Protein: 7 g | Fiber: 7 g.
Providence Heart Guide | 2018
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