Greek romaine salad

Greek romaine salad

Charring the romaine lettuce gives it a smoky-sweet flavour

By , 26 April 2016

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Greek romaine salad
  • 8 Mins

  • Serves: 4

Help-yourself small plates are ideal for a bank holiday gathering. Cook indoors if the weather's a washout - or make ahead to finish on the Barbecue

Nutritional Info
Each 94g serving contains
  • Energy

    469KJ

    112KCAL

    6%
  • Fat

    9.4g

    med

    13%
  • Saturates

    3.0g

    med

    15%
  • Sugars

    2.0g

    low

    2%
  • Salt

    0.56g

    med

    9%
of your reference intake.
Typical energy values per 100g: 499kJ/119kcal.
Ingredients
  • 2tbsp olive oil
  • 2tsp red wine vinegar
  • 1⁄4tsp dried oregano
  • 1 romaine heart
  • 6 cherry tomatoes
  • 1 small red onion
  • 8 large pitted olives
  • 60g feta
Method
  • For the dressing, whisk 1tbsp olive oil, 2tsp red wine vinegar and 1⁄4tsp dried oregano in a bowl.

  • Quarter 1 romaine heart lengthwise, drizzle with 1tbsp olive oil and toss gently to coat. Heat a griddle pan or barbecue to high and cook the lettuce for 1-2 mins on each side until it chars and starts to wilt.

  • Put on a plate and scatter over 6 cherry tomatoes, halved, 1 small red onion, sliced, 8 large pitted olives, halved, and 60g feta, crumbled. Drizzle with the dressing.