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Grilled Summer Cobb Salad

Author: Gaby Dalkin


  • Olive oil for brushing
  • 1 bunch scallions
  • 1 pint cherry tomatoes
  • 1 corn on the cob
  • 4 baby romaine heads of lettuce cleaned, trimmed and cut in half lengthwise
  • 1 avocado cut into 1-inch pieces
  • ½ cup mint leaves
  • Flaky sea salt
  • Crumbled Goat Cheese

For the vinaigrette

  • 1 lemon juiced
  • 2 teaspoons red wine vinegar
  • 1/3 cup olive oil
  • 1 tablespoon minced shallot
  • 2 cloves garlic minced
  • Coarse salt and freshly cracked black pepper to taste


  • Prepare a grill for medium-high heat.
  • Brush the lettuce, scallions, tomatoes and corn with olive oil.
  • Place the romaine lettuce, cut side down onto the grill and let cook for 4 minutes. Remove once the lettuce is slightly charred and transfer to a serving platter.
  • Grill scallions and tomatoes in a grill basket, turning occasionally, until charred in spots and tomatoes begin to split, 6–8 minutes. Transfer to a cutting board and slice scallions into small pieces. Grill the corn until just lightly golden. Remove from grill and cut off the cob.
  • Add the scallions, tomatoes, corn, cut avocado and mint to the grilled romaine platter. Drizzle with the vinaigrette and sprinkle with the goat cheese and sea salt. Serve as needed.