My Big Grilled Greek Salad

• 4 hearts romaine lettuce
• 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
• 14 cup pitted Kalamata olive

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

hearts romaine lettuce, tomatoes, red onion, green bell pepper, extravirgin olive oil, red wine vinegar, olive

Taken from www.food.com/recipe/my-big-grilled-greek-salad-494864 (may not work)