OLD MARKET — Saturdays, 8 a.m. to 12:30 p.m.

AKSARBEN VILLAGE — Sundays, 9 a.m. to 1 p.m.

Grilled Tomato and Romaine Salad

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4 long, thick slices crusty country bread

3 tablespoons plus 1 teaspoon extra-virgin olive oil

1 large clove garlic, split

3 hearts of romaine, halved lengthwise

4 large red tomatoes

4 medium yellow tomatoes

2 small red onions, halved

3 tablespoons red wine vinegar

3/4 teaspoon fine sea salt

3/4 teaspoon ground black pepper

Chopped fresh oregano


Prepare a grill for medium-high heat cooking. Brush bread with 1 teaspoon of the oil and grill until nicely marked, about 1 minute per side. Rub bread slices on both sides with garlic; discard clove. Set bread aside.

Place romaine, tomates and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and rub until vegetables are coated all over. Grill, turning vegetables frequently with tongs; cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.

In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette. Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette. Pile tomato mixture over lettuce and sprinkle with oregano. Cut bread into large chunks and arrange around edges of platter.


Per Serving: 170 calories (60 from fat), 7g total fat, 1g saturated fat, 340mg sodium, 24g carbohydrates, (5g dietary fiber, 10g sugar), 6g protein.


Dairy Free, Vegan, Vegetarian