Grilled Romaine Salad

Grilled Romaine Salad

When firing up the grill for outdoor summer entertaining, why not let your starter salad in on the heat as well? We asked Austin Chef Brandon Fuller to share his recipe for a refreshing take on a Grilled Romaine Heart Salad.

“This salad is easy to throw on the grill along with the other vegetables sides and main dish on your menu,” Fuller says. “The light flavors perfectly pair with Cambria’s Benchbreak Chardonnay.”  

(Recipe follows photos)

Note the slow drizzling of oil to create an emulsion.

Grill on high heat, allowing the outsides to char

A brush of oil can help the Romaine to char

Charred Romaine ready to come off the grill.

Grilled Romaine Heart Salad

Cut into quarters and toss with remaining ingredients and vinaigrette.

Grilled Romaine Heart Salad | Serves 4

Recipe: Chef Brandon Fuller


  • 2 large romaine hearts, halved
  • 1 pint cherry tomatoes, halved
  • ¼ red onion, thinly sliced
  • 4 oz feta cheese, crumbled
  • garlic croutons, recipe follows
  • marjoram vinaigrette, recipe follows

Garlic Crouton Ingredients

  • 2 slices bread
  • 4 Tablespoons butter
  • 6 cloves garlic, smashed
  • 2 sprigs thyme

Garlic Crouton Instructions

  1. Cut 2 slices bread into small cubes, place into mixing bowl.
  2. Melt butter in small sauce pot with garlic and thyme. When butter reaches a simmer remove from heat and allow to steep for 10 minutes.
  3. Strain off garlic and thyme, add butter to bread cubes. Season with salt and pepper to taste and toss to coat evenly.
  4. Bake croutons in a single layer on a baking sheet in a 350 degree oven for 15-20 minutes.

Marjoram Vinaigrette Ingredients

  • 2 Tablespoons red wine vinegar
  • 2 Tablespoons lemon juice
  • ½ small shallot, diced
  • 1 clove garlic, diced
  • 1 teaspoon fresh marjoram, minced (substitute oregano if necessary)
  • ½ teaspoon fresh ground black pepper
  • ½ teaspoon kosher salt
  • 1 teaspoon dijon mustard
  • 1 teaspoon sugar
  • ½ cup extra virgin olive oil

Marjoram Vinaigrette Instructions

  1. Combine red wine vinegar through sugar and mix to combine.
  2. Slowly add olive oil, whisking constantly to emulsify the oil and other ingredients (see above photo).
  3. Use immediately or refrigerate until needed.

Grilling and Assembly

  1. Grill romaine hearts on high heat until charred and slightly wilted.
  2. Remove from grill and cut into quarters. Combine all salad ingredients in a bowl and toss to combine.

To see the full menu and get all the details on this summer party, look for the upcoming story, “Grilling 101 with Cambria Wines” on

Grilled Romaine Heart Salad

By Camille Styles