Living with multiple sclerosis, Learning to make the world accessible, Loving life with all of its challenges

A grill, fresh greens, and veggies – this Grilled Mediterranean Salad brings the best of everything you’re looking for on your summer table. A half head of grilled leafy Romaine is the base for grilled tomatoes. The grilling continues with a mix of Kalamata olives, red onions, and cherry tomatoes lightly drizzled with olive oil and flavored with salt and pepper. The heat lets the flavor of each vegetable pop, complimenting the others perfectly.

Topped with feta cheese, croutons, and vinaigrette, the salad serves as a filling vegetarian meal. If you’re looking to add a protein, it’s the perfect base for some grilled chicken, tofu, seafood, or steak.

The beauty of this salad for an MS diet is it is so versatile, healthy, light, and yet still offers up a full fledged, hearty, grilled meal. Digesting the typical barbecue fare can be pretty tough on the MS gut (and a lot of others), but that doesn’t mean we don’t love to barbecue!

However you choose to serve it up, this salad is a great addition to the summer barbecue menu!

Please visit our Resources page if you are interested in finding some of the tools and gadgets Dre uses to make cooking accessible while combatting MS!

Grilled Mediterranean Salad
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Difficulty: Beginner Prep Time 10 min Cook Time 5 min Total Time 15 mins Servings: 4 Best Season: Summer


Grilled Salad

Red Wine Vinaigrette


Grilled Salad

  1. Heat grill to 450 degrees.

  2. Wash Romaine. Pull off excess leaves and cut into halves. Drizzle each half with 1/2 tablespoon of olive oil.

  3. Slice tomatoes, olives, and onions and put in bowl. Drizzle with the the other 1/2 tablespoon of olive oil and sprinkle with salt and pepper. Mix together, evenly distributing olive oil and salt and pepper.

    More olive oil can be utilized per your taste
  4. Pour the mixed vegetables into a grill pan and place on the grill. Spread the vegetables evenly across the grill pan. Grill for about one minute and move off of direct heat but maintain the pan on the grill. Maintain on grill for 4-5 more minutes, stirring every minute or so.

  5. Place the Romaine on the grill, open face down. Grill for 2 minutes then flip and grill the other side.

  6. Vegetables and Romaine should soften with the heat, yet maintain some firmness. When they have a slight char from the flame, remove from the flame. (About five minutes)

    Grill to taste and preference. Some people may like more char than others.
  7. Place Romaine on serving plate or tray open face up. Top with vegetables, feta cheese, croutons, and salad dressing. Enjoy!

Red Wine Vinniagrette

  1. Combine all dressing ingredients in a small bowl or salad dressing mixer. Whisk briskly for 60 seconds. Pour on salad!

Keywords: Grilled Mediterranean Salad, Summer Salad, Healthy Cooking
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