Grilled Romaine Salad

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  • Servings: 4-6


  • 4 heads of baby romaine lettuce, sliced in half lengthwise
  • 1 tbsp olive oil 
  • Salt and pepper, to taste
  • 1 cup cherry tomatoes, halved
  • 1/4 cup parsley, coarsely chopped
  • 1 green onion, thinly sliced
  • 1/2 cup Parmesan cheese, shaved
  • 1/2 cup Marie’s® Garlic Parmesan Italian Vinaigrette
  • Croutons:
  • 4 slices of white bread, cut into 1/3" cubes (about 1 cup)
  • 1 tbsp olive oil
  • 1/2 tsp dried parsley
  • 1/2 tsp dried oregano
  • Salt and pepper, to taste


For the croutons: Preheat oven to 350 degrees. Toss bread cubes with olive oil, oregano, parsley, and salt and pepper. Bake until golden brown, about 12–15 minutes, stirring halfway through.

For the salad: Preheat grill to medium-high heat. Brush cut-side of romaine with olive oil and season with salt and pepper. Grill romaine lettuce cut-side down for about 3 minutes, or until charred. Move to a platter and drizzle with Marie’s® Garlic Parmesan Italian Vinaigrette. Top with remaining ingredients.