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my big grilled Greek salad

Recipe details:

my big grilled Greek salad

what you need

  • 4 hearts of romaine
  • 8 cherry tomatoes, cut in half
  • 1 red onion, cut into 1/2-inch rounds
  • 1 green bell pepper, cut into 1/2-inch rings
  • 5 tablespoons extra-virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1/4 cup pitted Kalamata olives

here's how

  1. Heat a grill or grill pan to high.
  2. Cut the romaine into quarters lengthwise, keeping the pieces connected through the end. Drizzle the romaine, tomatoes, onion, and bell pepper with 2 tablespoons oil and sprinkle with salt and pepper.
  3. Grill the vegetables, turning once, until grill marks appear: 3 minutes for the romaine and tomatoes; 7 minutes for the onion and pepper. Transfer to a platter. Drizzle with the remaining 3 tablespoons oil, then the vinegar, and sprinkle with a pinch of salt and pepper. Top with the olives.