Greek Grilled Wedge Salad Recipe

Romaine lettuce: A crisp and sturdy lettuce that holds up well to grilling.

Cherry tomatoes: Small, sweet tomatoes that add a burst of color and flavor.

Cucumber: Adds a refreshing crunch to the salad.

Red onion: Provides a sharp, tangy flavor that complements the other ingredients.

Feta cheese: A crumbly, tangy cheese that adds a rich, savory element.

Kalamata olives: Greek olives with a distinctive, robust flavor.

Olive oil: Used for grilling the lettuce and making the dressing.

Red wine vinegar: Adds acidity and brightness to the dressing.

Garlic: Minced to add a pungent, aromatic flavor to the dressing.

Oregano: A dried herb that adds a classic Greek flavor.

Salt: Enhances the flavors of the ingredients.

Pepper: Adds a bit of heat and depth to the dressing.

When grilling romaine lettuce, ensure that the grill is preheated to medium-high heat to achieve the perfect char without wilting the leaves too much. Brush the cut sides with a little olive oil to prevent sticking and to enhance the flavor. Grill the lettuce cut side down for just 2-3 minutes to get those beautiful grill marks and a slight char. This quick grilling process adds a smoky depth to the lettuce while maintaining its crisp texture.

• romaine lettuce - Substitute with iceberg lettuce: Iceberg lettuce provides a similar crisp texture and can hold up well on the grill.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar sweetness and juiciness, making them a good alternative.

• sliced cucumber - Substitute with zucchini slices: Zucchini offers a similar crunch and can be eaten raw or lightly grilled.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness to the salad.

• feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture, making it a good alternative.

• kalamata olives - Substitute with black olives: Black olives have a milder flavor but still provide the briny taste needed for the salad.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it suitable for grilling.

• red wine vinegar - Substitute with balsamic vinegar: Balsamic vinegar adds a slightly sweet and tangy flavor that complements the salad well.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar flavor without the need for mincing.

• dried oregano - Substitute with dried thyme: Dried thyme offers a different but complementary herbal note to the salad.

• salt - Substitute with sea salt: Sea salt can provide a similar level of seasoning with a slightly different texture.

• pepper - Substitute with white pepper: White pepper offers a milder heat and can blend more seamlessly into the dressing.

• To store the grilled romaine lettuce, allow it to cool completely before placing it in an airtight container. Keep it in the refrigerator for up to 2 days. Note that the texture may become softer over time.

• For the cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives, store them separately in airtight containers in the refrigerator. This will help maintain their freshness and prevent the salad from becoming soggy.

• The dressing can be prepared ahead of time and stored in a small jar or container with a tight-fitting lid. Keep it in the refrigerator for up to 1 week. Shake well before using.

• If you wish to freeze the grilled romaine lettuce, it is not recommended as the texture will significantly degrade upon thawing. However, you can freeze the dressing in an ice cube tray and transfer the cubes to a freezer bag once frozen. This way, you can thaw only what you need.

• When ready to serve, reassemble the salad by placing the grilled romaine lettuce on a platter and topping it with the fresh ingredients. Drizzle with the dressing just before serving to ensure the best texture and flavor.

• For a quick refresh, you can lightly reheat the grilled romaine lettuce on the grill or in a hot pan for a minute or two before assembling the salad. This will help revive some of the charred flavors.

• If you have leftover assembled salad, store it in an airtight container in the refrigerator. Consume within 1 day for the best taste and texture.

• Preheat your oven to 350°F (175°C). Place the leftover romaine lettuce halves on a baking sheet, cut side up. Warm them in the oven for about 5-7 minutes, just until they are heated through but not wilted.

• If you prefer a quicker method, use a microwave. Place the grilled lettuce on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 30-45 seconds, checking frequently to avoid overcooking.

• For a stovetop option, heat a non-stick skillet over medium heat. Add a small amount of olive oil to the pan. Place the lettuce cut side down and warm for 2-3 minutes, until heated through.

• To refresh the cherry tomatoes, cucumber, and red onion, you can toss them in a bowl with a little olive oil and a pinch of salt and pepper. This will help revive their flavors and textures.

• The feta cheese and kalamata olives can be added cold directly from the fridge. If you prefer them warm, you can briefly warm them in the microwave for about 10-15 seconds.

• Reheat the dressing by placing it in a small saucepan over low heat. Stir occasionally until it is just warmed through. Drizzle it over the reheated salad right before serving.

• Grill: Used to cook the romaine lettuce, giving it a nice char and grill marks.

• Tongs: Essential for handling the lettuce on the grill without burning your hands.

• Basting brush: Used to brush olive oil onto the cut sides of the romaine lettuce.

• Serving platter: Where you place the grilled lettuce after removing it from the grill.

• Small bowl: Used to whisk together the olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper for the dressing.

• Whisk: Helps in mixing the dressing ingredients thoroughly.

• Knife: Needed for halving the romaine lettuce, slicing the cucumber, and mincing the garlic.

• Cutting board: Provides a safe surface for cutting the vegetables and lettuce.

• Measuring cups: Used to measure out the olive oil, red wine vinegar, and other ingredients accurately.

• Measuring spoons: Used to measure out the dried oregano, salt, and pepper.

Prep ingredients ahead: Wash and chop cherry tomatoes, cucumber, and red onion in advance. Store them in airtight containers.

Make dressing in bulk: Whisk together olive oil, red wine vinegar, minced garlic, and dried oregano ahead of time. Keep it in the fridge for up to a week.

Use pre-crumbled feta: Save time by buying pre-crumbled feta cheese instead of crumbling it yourself.

Preheat grill properly: Ensure your grill is preheated to medium-high heat before starting to save cooking time.

Assemble quickly: Have all toppings ready to go so you can quickly assemble the salad once the lettuce is grilled.