Grilled Romaine Salad with Cherry Tomatoes, White Beans & Goat Cheese
Grilled romaine is one of those simple summer tricks that turns a humble salad into something smoky, charred, and irresistible. Cherry tomatoes, creamy white beans, a crumble of goat cheese, and a drizzle of ranch—and suddenly you’ve got a whole meal with a wow factor. This salad hits every note: salty, creamy, fresh, and filling. It’s weeknight-easy but worthy of a backyard dinner party.
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.
Notes
Make it vegan: Swap the goat cheese for a dairy-free cheese or a few dollops of cashew cream. Use a vegan ranch.
Meal prep tip: Grill extra romaine and store in an airtight container for up to 2 days—reheat lightly or enjoy cold.
Want protein? Add grilled tofu, tempeh, or a jammy 6-minute egg on top.