Grilled Romaine Salad with Corn, Tomatoes, and Tahini
Grilled romaine lettuce with just the right amount of char and crispy edges, makes the base of this beautiful summer salad with a mixture of blistered corn, fresh grape tomatoes, parsley, green onions, and lemon. Don’t forget to prep your Tahini Sauce for the perfect finish! Serve as a side at your next BBQ, or top with grilled protein for a full meal.
Servings: 4
Ingredients
- Homemade Tahini Sauce
- 2 to 3 ears corn on the cob, husked
- 3 hearts romaine lettuce, trimmed and halved lengthwise
- Extra virgin olive oil
- Kosher salt
- 10 ounces grape tomatoes (2 cups), halved
- 2 green onions, trimmed and chopped (both white and green parts)
- 1/2 bunch parsley, leaves chopped
- 1 teaspoon sumac (optional)
- 1 teaspoon Aleppo pepper (optional)
- 1/2 lemon juiced
Instructions
- Fire up the grill: Lightly oil your grill grates. Set the outdoor or stovetop grill to high. (You can also use a large grill pan.)
- Make the tahini sauce: Before getting started make the Tahini Sauce. This way the flavors can meld while you prep the rest of the salad. If you want the tahini sauce to be a little more runny like a dressing, add a splash of water and stir well until you get the desired consistency.
- Grill the corn: When the grill is hot, place the ears on the griddle, grill grates, or over a flame. Turn until nicely charred, this should only take about 10 minutes total. Remove from heat and set aside.
- Grill the lettuce: Brush the Romaine lettuce with extra virgin olive oil on both sides. Arrange the lettuce on the hot grill. Grill on one side for 3 minutes, then using a pair of tongs flip it and grill on the other side for about 3 minutes. The lettuce should soften, but remain crispy at the core, and gain some good char on both sides. Remove from heat and arrange the grilled lettuce on a large serving platter. (Turn the grill off at this point.)
- Shuck the corn: In a large mixing bowl, hold one ear of corn standing up. Use a sharp knife to slice down along the cob to release the kernels into the bowl. Repeat with the remaining corn.
- Mix the salad: Add the tomatoes, green onions, parsley, sumac, Aleppo pepper (if using), lemon juice and a drizzle of olive oil to the bowl with the corn. Season with salt and toss to combine.
- Assemble: Spoon the grilled corn and tomato salad on top of the grilled lettuce. Drizzle with a little tahini sauce. Serve immediately, with the remaining tahini sauce on the side. Enjoy!
Video
Notes
- Use the sharpest knife you have to cut off the corn’s kernels. As the saying goes, you’re more likely to cut yourself on a dull knife than a sharp one!
- This salad is best served warm, so try to plan your main to finish at the same time.
- Make sure your grill is hot before placing the lettuce on it. Preheating the grill will help ensure that the lettuce cooks evenly and quickly, and prevent sticking.
- Please note the calories do not include the Homemade tahini sauce.
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams and spices.
Nutrition
Calories: 29.2kcal | Carbohydrates: 6.4g | Protein: 1.6g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 22.6mg | Potassium: 344.4mg | Fiber: 2.5g | Sugar: 2.8g | Vitamin A: 3825.9IU | Vitamin C: 37.7mg | Calcium: 43.1mg | Iron: 1.5mg
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