Prep Time: 5 minutes | Cook Time: 6 minutes
- 2 heads romaine lettuce
- 2 tbs olive oil
- 12 kalamata olives, pitted and chopped
- 6 pepperoncini, chopped
- 1/2 cup crumbled feta
- 1/4 cup balsamic vinegar (A balsamic reduction would work too if you have one on hand)
- Salt and pepper, to taste
Preheat the grill to medium heat.
Slice the heads of romaine in quarters lengthwise. Trim away excess at the bottom, but leave enough so that all the leaves stay stuck together.
Drizzle the oil over the quarters, trying to get between the leaves when possible. Add salt and pepper as desired.
Place the lettuce cut-side down on the grill and cook until wilted and charred, about 3 minutes. Flip and cook the other cut-side for 3 minutes more.
Remove from heat and sprinkle on the olives, peppers, and feta. Drizzle on the balsamic.