If you’ve never grilled lettuce before, prepare to be delighted. There’s something magical that happens when romaine hits a hot grill—the outer leaves get lightly charred and smoky, while the inside stays crunchy and fresh. It’s the kind of unexpected upgrade that makes salads feel like a main event.
This grilled romaine salad came together on a whim, using what I had on hand: a couple romaine hearts, cherry tomatoes still on the vine, a can of white beans, and some goat cheese crumbles in the fridge. I drizzled it all with creamy ranch and finished it with cracked black pepper and sea salt—and just like that, dinner was done in 15 minutes.
What I love about this salad is how balanced it feels. The grilled tomatoes burst with sweetness, the white beans add a creamy bite and a little protein, and the goat cheese gives it that tangy, velvety richness that makes every forkful pop. It’s hearty enough to stand alone, but it also plays well as a side alongside grilled tofu, crusty sourdough, or even a chilled glass of rosé on the porch.
Whether you’re grilling out or just want to add a little charred goodness flavor to your salad game, this one’s a keeper. It’s fast, fresh, colorful, and deeply satisfying. Scroll down for the full recipe and all the quick tips you need to bring it to life.
Grilled Romaine Salad with Cherry Tomatoes, White Beans & Goat Cheese
Equipment
- Grill pan or outdoor grill
- Tongs
- Cutting board
- Knife
- Mixing bowl
- Serving platter or plates
Ingredients
- 2 romaine hearts halved lengthwise or broken into individual romaine leaves
- 1 cup cherry tomatoes on the vine if possible
- 1 15 oz can white beans (like cannellini or navy), drained and rinsed
- 2 oz goat cheese crumbled
- 2 tbsp olive oil
- ½ tsp sea salt
- ½ tsp freshly cracked black pepper
- 3 tbsp ranch dressing your favorite store-bought or homemade
- Optional: lemon wedges or fresh herbs like chives or parsley for garnish
Instructions
- Heat a grill pan or outdoor grill to medium-high. Brush lightly with oil to prevent sticking.
- Slice romaine hearts in half lengthwise, keeping the core intact to hold the leaves together. Drizzle the cut side with olive oil and sprinkle with a pinch of salt.
- Place romaine halves cut-side down on the grill. Grill for 2–3 minutes until lightly charred and just tender. Flip and grill for 1 more minute. At the same time, grill the cherry tomatoes—keep them on the vine for a pretty presentation, or use a grill basket. They should blister and soften within 3–4 minutes.
- Place the grilled romaine halves on a platter or plates. Top with the grilled tomatoes, a handful of white beans, and crumbled goat cheese. Drizzle generously with ranch dressing.
- Crack fresh black pepper over the top and add a pinch of sea salt. Serve immediately, with lemon wedges or fresh herbs if desired.