If there is one thing that gets me truly fired up about summer cooking, it is firing up the grill for something unexpected, and this Grilled Romaine Salad is exactly that kind of recipe. Tossing romaine hearts directly onto the grill transforms them into something smoky, tender, and absolutely craveable in a way that a regular salad just cannot compete with. If you are already in a grilling groove, you have to check out the Grilled Summer Cobb Salad and the Grilled Corn and Stone Fruit Salad because they belong right alongside this one on your summer table. And if you want to round out the whole spread, pairing this with some Perfect Juicy Grilled Chicken Thighs makes for a dinner that feels totally effortless and seriously impressive at the same time.
Grilled Romaine Salad at a Glance
- 🕒 Total Time: 20 minutes
- 👪 Servings: 8 servings
- 🍝 Cuisine Type: American
- 🧂 Flavor Profile: Smoky and charred grilled romaine, corn, and asparagus pair with juicy stone fruit, creamy avocado, and tangy goat cheese, all tied together with a bright and herbaceous basil vinaigrette.
- 📖 Dietary Info: Vegetarian, gluten-free. Contains dairy (goat cheese). Omit goat cheese to make dairy-free.
- 📦 Storage Notes: Store any leftover components separately in airtight containers in the refrigerator for up to 2 days, and keep the vinaigrette on the side to prevent the greens from getting soggy.
- ⭐ Why You'll Love It: This is the ultimate summer salad and I am absolutely obsessed with it. You get the most incredible smoky char on the romaine, asparagus, and corn, and then layer on all the best summer produce like stone fruit, heirloom tomatoes, and avocado. My famous basil vinaigrette pulls everything together in the most delicious way. It is endlessly customizable so just use whatever stone fruit looks best at your farmers market this week.
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Why I Love This Recipe
It's the perfect summer salad! The base is all sorts of grilled veggies like romaine, corn, and asparagus... Next up, stone fruit, tomatoes, and avocado! And to top it all off, it gets slathered in famous basil vinaigrette. What more could you want in a summer salad? Mix and match the stone fruit depending on what's available to you. Recently I've been finding all these epic pluots at my farmers market, and I can't get enough. I mean, how many pluots are considered too many to consume on a daily basis? Whatever the number is, I'm positive I've far surpassed it!!
So fire up your grill and get ready for this beauty. If you've never grilled romaine before - you're in for a serious treat!! And if you are into the grilled salads situation, you are sure to love the grilled zucchini salad and asparagus, basil and corn salad.
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Ingredients
Substitutions & Swaps
🥬 Romaine Lettuce
- Little Gem Lettuce - Little Gems are essentially a smaller, more compact romaine and hold up beautifully on the grill. They char quickly and stay sturdy, making them an almost seamless swap.
- Radicchio - Halved radicchio gets wonderfully smoky on a hot grill and the bitterness mellows out, creating a bold, complex base that pairs perfectly with the basil vinaigrette.
- Endive - Belgian endive halves caramelize fast over high heat, turning slightly sweet and tender while keeping enough structure to hold all the toppings.
- Escarole - Escarole has thick, sturdy leaves that take on beautiful char marks without wilting into nothing, and its mild bitterness plays nicely against the richness of the goat cheese and avocado.
🌽 Asparagus and Corn
- Broccolini - Broccolini's thin stalks char quickly at high heat and develop a slightly nutty, sweet flavor on the grill that slots right into the veggie base of this salad.
- Zucchini - Thick zucchini planks get gorgeous grill marks and a tender bite. They absorb the basil vinaigrette really well, almost acting as a sponge for all that flavor.
- Green Beans - Toss whole green beans directly on the grill grates and they blister and char in just a few minutes, giving you a snappy, slightly smoky substitute for asparagus.
- Shishito Peppers - Shishitos blister incredibly fast over high heat and add a mild, sweet pepper flavor with the occasional kick. They bring both visual interest and textural contrast to the platter.
🍑 Stone Fruit
- Pluots - As mentioned in the post, pluots from the farmers market are an exceptional choice here. They are sweeter and less tart than plums, and their deep red flesh looks stunning against the greens.
- Peaches - Ripe peaches can go directly on the grill for a minute or two to caramelize their natural sugars, adding a jammy, honeyed sweetness that balances the acidic vinaigrette.
- Nectarines - Nectarines hold their shape better than peaches when sliced into wedges, making them easier to arrange on the platter without getting mushy.
- Cherries - Halved Bing or Rainier cherries bring a burst of concentrated sweetness and a jewel-like appearance that makes the finished salad look even more impressive on the table.
- Apricots - Apricots are tart and floral, and their slight tang cuts through the richness of the goat cheese and avocado in a way that peaches and nectarines do not quite match.
🧀 Goat Cheese
- Feta Cheese - A good briny, creamy block feta crumbled over the top gives you that same salty tang as goat cheese, and its firm texture means it won't disappear into the salad the way softer cheeses can.
- Ricotta Salata - Ricotta salata is firm enough to shave or crumble cleanly and has a milky, slightly salty flavor that is subtler than goat cheese, letting the basil vinaigrette take center stage.
- Burrata - Torn burrata draped over the warm grilled vegetables is an indulgent move. The creamy interior melts slightly into the salad and acts almost like a dressing all on its own.
- Shaved Pecorino Romano - Pecorino Romano brings a sharp, grassy, slightly funky note that actually complements the basil vinaigrette incredibly well since both share herby, aromatic qualities.
🫙 Basil Vinaigrette
- Lemon Herb Vinaigrette - A simple lemon herb vinaigrette with fresh thyme and parsley keeps the same bright, acidic profile as the basil version and works especially well if you do not have fresh basil on hand.
- Green Goddess Dressing - Green goddess is herbaceous, creamy and tangy all at once. Its anchovy backbone adds a savory depth that makes the grilled vegetables taste even more complex.
- Champagne Vinaigrette - Champagne vinegar has a clean, delicate acidity that does not overpower the subtle char on the romaine or the sweetness of the stone fruit, making it a very elegant backup option.
- Tahini Lemon Dressing - A tahini and fresh lemon dressing brings a nutty, creamy element that pairs beautifully with grilled vegetables and holds up to the bold flavors of the heirloom tomatoes and avocado.
How to Make Grilled Romaine Salad
Step 1: Heat a grill or grill pan to high.
Drizzle the olive oil over the romaine, asparagus and corn.
Step 2: Grill the lettuce for about 1-2 minutes until there are char marks on the lettuce, but it still holds its shape. Place them on a serving platter.
Step 3: Repeat with the asparagus. Once grilled, cut the asparagus into pieces.
Step 4: Grill the corn until charred, then remove kernels from the cob.
Add the grilled vegetables to the platter with the grilled lettuce.
Step 5: Arrange heirloom tomatoes, stone fruit slices, avocado, and goat cheese on top. Serve alongside a basil vinaigrette.
🥬🌽🍑 Tips & Tricks for the Best Grilled Romaine Salad
This is the summer salad you'll be making on repeat all season long.
- Get your grill screaming hot before anything goes on it. High heat is what creates those char marks on the romaine without wilting the whole head. A medium or low grill will steam the lettuce and turn it into a soggy mess.
- Halve the romaine heads lengthwise and keep them intact. Cutting through the core holds the leaves together while grilling, so you get beautiful char marks on the flat cut side without the lettuce falling apart on the grates.
- Grill the romaine cut-side down only, for 1 to 2 minutes max. You only want to char the flat surface while keeping the interior crisp and cool. Flipping it or leaving it too long will collapse the texture entirely.
- Pat the romaine dry before drizzling with oil. Any surface moisture will cause steam to build between the lettuce and the grill, which prevents proper caramelization and char development.
- Snap the woody ends off asparagus before oiling and grilling. The bottom inch or two of asparagus is fibrous and tough no matter how long you cook it. Snapping where it naturally breaks removes exactly the right amount every time.
- Grill the corn with the husks completely removed. Direct contact between the kernels and the hot grates is what develops that deep, sweet char. Husks trap steam and give you cooked corn, not grilled corn.
- Cut the avocado right before assembling the platter. Avocado oxidizes quickly once exposed to air. Cutting it last keeps it bright green and visually appealing when the salad hits the table.
- Use stone fruit that is ripe but still slightly firm. Overripe stone fruit will break down and get mushy when sliced into wedges. Fruit with a little firmness holds its shape on the platter and delivers clean, juicy bites.
- Crumble the goat cheese rather than slicing it. Crumbled goat cheese distributes more evenly across the salad and clings to the grilled vegetables and vinaigrette better than a solid slice would.
- Dress the salad right before serving, not before. The basil vinaigrette contains acid that will continue to wilt the grilled romaine and break down the avocado if it sits too long. Dress it tableside or at the very last moment.
- Let the grilled vegetables cool for two to three minutes before plating. Placing scalding hot grilled corn and asparagus directly against the avocado and goat cheese will melt and break down those toppings. A brief rest keeps every component at its best.
- Season the romaine, asparagus, and corn with salt and pepper before they go on the grill, not after. Seasoning before grilling allows the salt to penetrate the surface slightly and enhances the caramelization as the vegetables hit the hot grates.
Grilled Romaine Salad FAQs
What is Grilled Romaine Salad?
Grilled Romaine Salad is an American summer salad built on a base of charred romaine lettuce, grilled asparagus, and fire-roasted corn, topped with heirloom tomatoes, stone fruit, avocado, and crumbled goat cheese, all dressed in a fresh basil vinaigrette. The heat from the grill adds smoky depth to the vegetables while keeping the romaine crisp enough to hold its structure. It is the kind of loaded, produce-forward salad that works as a light main course or a substantial side for any summer cookout.
How long does it take to grill the romaine, and how do you know when it is done?
Romaine needs just 1 to 2 minutes on a hot grill. You are looking for visible char marks on the cut side while the inner leaves still hold their shape and some crunch. Pull it off the moment it starts to look too wilted. A grill pan on high heat works just as well as an outdoor grill for this.
Can you use a different fruit if stone fruit is not available?
Yes, stone fruit is flexible in this recipe. Pluots, peaches, nectarines, plums, and cherries all work well. The goal is ripe, in-season fruit with enough sugar content to complement the smoky, savory grilled vegetables. Avoid underripe fruit since it will taste sour rather than sweet against the basil vinaigrette.
Can the grilled vegetables be prepped ahead of time?
The corn and asparagus can be grilled up to a few hours in advance and held at room temperature until you are ready to assemble. The romaine is best grilled right before serving because it softens and loses its structure as it sits. Assemble the full platter just before dressing it so the tomatoes, avocado, and goat cheese stay fresh and distinct.
What can you substitute for goat cheese if you do not want to use it?
Feta is the closest substitute and holds up well against the bold flavors of the grilled vegetables and vinaigrette. Fresh ricotta works if you want something milder and creamier. Skip the cheese entirely if you need a dairy-free version since the avocado already provides richness and body to the salad.
Does the basil vinaigrette need to be made fresh, or can it be prepared in advance?
The basil vinaigrette can be made up to 2 days ahead and stored in a sealed jar in the refrigerator. Shake or whisk it again before using since it will separate as it sits. Fresh basil will darken slightly over time but the flavor stays bright and punchy, which is exactly what this salad needs.
Grilled Romaine Salad
Ingredients
- 4-5 small heads romaine lettuce
- 2 bunches asparagus
- 2 Corn on the cob
- Olive oil for drizzling
- Goat Cheese
- 1-2 Avocado
- 2-3 Heirloom Tomatoes cut into wedges
- 2-3 pieces of Stone Fruit cut into wedges
- 1 recipe Basil Vinaigrette
Instructions
- Heat a grill or grill pan to high.
- Drizzle the olive oil over the romaine, asparagus and corn.
- Grill the lettuce for about 1-2 minutes until there is are char marks on the lettuce but it still holds its shape. Place them on a serving platter.
- Repeat with the asparagus. Once grilled, cut the asparagus into pieces.
- Grill the corn until charred, remove kernels from cob.
- Add the grilled vegetables to the platter with the grilled lettuce. Arrange heirloom tomatoes, stone fruit slices, avocado, and goat cheese on top. Serve alongside a basil vinaigrette.
Notes
- Get your grill screaming hot before anything goes on it. High heat is what creates those char marks on the romaine without wilting the whole head. A medium or low grill will steam the lettuce and turn it into a soggy mess.
- Halve the romaine heads lengthwise and keep them intact. Cutting through the core holds the leaves together while grilling, so you get beautiful char marks on the flat cut side without the lettuce falling apart on the grates.
- Grill the romaine cut-side down only, for 1 to 2 minutes max. You only want to char the flat surface while keeping the interior crisp and cool. Flipping it or leaving it too long will collapse the texture entirely.
- Pat the romaine dry before drizzling with oil. Any surface moisture will cause steam to build between the lettuce and the grill, which prevents proper caramelization and char development.
- Snap the woody ends off asparagus before oiling and grilling. The bottom inch or two of asparagus is fibrous and tough no matter how long you cook it. Snapping where it naturally breaks removes exactly the right amount every time.
- Grill the corn with the husks completely removed. Direct contact between the kernels and the hot grates is what develops that deep, sweet char. Husks trap steam and give you cooked corn, not grilled corn.
- Cut the avocado right before assembling the platter. Avocado oxidizes quickly once exposed to air. Cutting it last keeps it bright green and visually appealing when the salad hits the table.
- Use stone fruit that is ripe but still slightly firm. Overripe stone fruit will break down and get mushy when sliced into wedges. Fruit with a little firmness holds its shape on the platter and delivers clean, juicy bites.
- Crumble the goat cheese rather than slicing it. Crumbled goat cheese distributes more evenly across the salad and clings to the grilled vegetables and vinaigrette better than a solid slice would.
- Dress the salad right before serving, not before. The basil vinaigrette contains acid that will continue to wilt the grilled romaine and break down the avocado if it sits too long. Dress it tableside or at the very last moment.
- Let the grilled vegetables cool for two to three minutes before plating. Placing scalding hot grilled corn and asparagus directly against the avocado and goat cheese will melt and break down those toppings. A brief rest keeps every component at its best.
- Season the romaine, asparagus, and corn with salt and pepper before they go on the grill, not after. Seasoning before grilling allows the salt to penetrate the surface slightly and enhances the caramelization as the vegetables hit the hot grates.
Gaby makes the best salads! This one was a massive crowd pleaser - planning to make it again later this week.
YOUR PHOTO SHOWS SOME KIND OF CHEESE SPRINKELED OVER SALAD - I DONT SEE IT LISTED ON THE INGREDIENT POST?
it says goat cheese in the ingredient list - as much or as little as you prefer
The best!! Want some tonight!!
This is so gorgeous!!!!
Okay - this is the second time I am reading about grilled lettuce from you and I have done nothing about it. Time to remedy that situation tonight with this salad. It looks like everything I love!!
I love all your salads and this one is no exception! Grilled romaine - yes, ma'm!