Summer Grilled Salad

by | Jul 2, 2020

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Summer Grilled Salad

We grill everything else..why not grill salad? This is a fun way to mix up your usual side salad during the summertime, and it is very customizable!

Course Main Course, Salad, Side Dish
Keyword barbeque, gluten-free, grill, salad, side dish, side salad, vegetables
Cook Time 25 minutes
Servings 4


Roasted Vegetables for Topping

  • 1 cup cherry tomatoes halved
  • ¼ red onion sliced
  • 3 medium carrots cut into coins
  • 1 tbsp olive oil
  • Sea Salt
  • Freshly cracked black pepper


  • 2 heads romaine lettuce
  • 2 tbsp olive oil
  • Sea salt & pepper

Salad Dressing

  • ¼ cup olive oil
  • ¼ cup balsamic vinegar
  • 1 tsp dijon mustard
  • sea salt & pepper
  • 1 tsp honey

Additional Toppings

  • ¼ cup pepitas (pumpkin seeds)
  • Freshly shredded pecorino romano cheese (optional)


  1. In order to roast your vegetables for topping the salad, you can either choose to do this in your oven or right on the grill, in a grill pan. (I like to do everything on the grill if I can). Begin by coating your roasting vegetables (tomatoes, onion, and carrots) in the olive oil and salt and pepper.

  2. If roasting in the oven, put on a baking sheet covered in parchment paper for 20-25 minutes at 400 degrees.

  3. If grilling, put on a grill pan and grill at medium/high heat for about 20 minutes, stirring once or twice to be sure they don't burn.

  4. While the tomatoes, carrots and onion are cooking, prepare your romaine by cutting the heads directly in half, the long way. You should cut the base of the head in half so that each half still stays together.

  5. Brush both sides of each lettuce head with the olive oil (you should have 4 now that you cut them in half).

  6. Sprinkle with salt & pepper.

  7. Use this time to also make your salad dressing. Mix together all the ingredients in the salad dressing and set aside for later.

  8. When there is only 5-10 minutes left on the roasting vegetables, place the heads of romaine directly on the grill at medium heat.

  9. Cook each side for about 3-4 minutes before flipping to the other side to cook.

  10. Take the romaine off the grill when it is a little wilted and has brown edges.

  11. Immediately top with your roasted vegetables and then sprinkle with pepitas and freshly shredded pecorino romano, if you choose.

Want to learn more first? Book a free call with Cindi

Cindi Lockhart


Meet Cindi

Integrative & Functional Nutrition Certified Practitioner

I truly believe we need not fall victim to our family’s genetics. Rather, we have the choice and power to direct the destiny of our health and weight, based on the way we eat, move and live our life. I’m here to help you navigate that journey.

Seeing and hearing the results from my clients is what brings me to work every day. There’s nothing better than a client telling me they no longer suffer from the symptoms that plagued them for years and that their healthy journey was so easy and enjoyable.