Grilled Romaine Wedge Salad

This grilled romaine wedge salad is a fresh twist on the classic, topped with juicy tomatoes, crispy bacon, and a tangy blue cheese vinaigrette. A quick flash on the grill gives the lettuce a subtle smokiness that takes the whole salad to another level!

I've loved the classic steakhouse wedge salad ever since I worked at a steakhouse in college. I made more wedge salads at that job than I can count!

This grilled romaine salad is a lighter version for summertime. I use romaine lettuce since it’s sturdier than iceberg, and grill it just a bit to pick up a slightly smoky flavor.

Instead of the thick creamy dressing, I make a lighter blue cheese vinaigrette, and of course top it with diced tomatoes and crispy crumbled bacon. It's so good with any grilled summer dinner!

What is a Wedge Salad?

The classic wedge salad is a staple on steakhouse menus and first became popular sometime in the mid 1900's. It's typically made with a crisp wedge of iceberg lettuce and topped with creamy blue cheese dressing, crunchy bacon and diced tomatoes.

This recipe is a riff on that iconic dish with grilled romaine lettuce and a tangy vinaigrette. It's a lighter and more flavorful version while still honoring the original.

The Best Way to Grill Lettuce

Grilling lettuce might sound unusual, but it's really simple and adds a unique texture and flavor to salads. This technique enhances the lettuce with a subtle smoky flavor while keeping its core crunchy and fresh!

Start with firm, fresh romaine hearts, since they hold their shape and texture even when exposed to high heat. Cut them in halves or quarters, then brush with olive oil, and sear quickly over high heat for 2-3 minutes until the leaves develop a nice char.

Just make sure you oil the grill grate really well first to make sure nothing sticks!

Want more classic salad recipes? Try my this traditional French Lyonnaise salad, another steakhouse inspired warm spinach salad with pancetta and goat cheese, or my hearty kale Caesar salad.

Why This Recipe Works

A lighter version of the classic wedge salad that's perfect for summer grilling season.
Grilling the lettuce adds a mild smoky flavor that’s unique and unexpected.
The charred outer leaves and crisp inner cores create amazing textural contrast.

A grilled romaine lettuce half is plated with a generous sprinkling of crumbled blue cheese, chopped tomatoes, and crispy bacon bits. The charred edges of the romaine give it a smoky appearance, and the salad is drizzled with creamy blue cheese dressing. A fork and knife rest on the white plate.

Ingredient Notes

Romaine Lettuce - Essential for grilling. Iceberg and other leafy greens wilt too easily and lack the same hearty structure. Remove the leaves from a head of romaine and use the whole romaine hearts sliced lengthwise for the best grilled salad.

Olive Oil - Use a high-quality extra virgin variety with a fresh flavor. It helps the lettuce char beautifully and also brings richness to the vinaigrette. Learn more about choosing the best oils in my guide to Italian olive oil.

Blue Cheese - Use a creamy, but sharp and pungent blue cheese that can stand up to the grill flavor, like Maytag. Crumble it into the vinaigrette and save some extra for garnish.

Bacon - Adds that essential salty, meaty crunch. Make it extra special with this homemade bacon recipe, or you can also substitute turkey bacon.

Tomatoes - Choose ripe, in-season fresh tomatoes or cherry tomatoes for the juiciest pop of acidity and sweetness to balance the salad.

*Find the full ingredient list in the recipe card below!

Helpful Equipment

Outdoor grill or grill pan
Tongs
Sharp knife
Mixing bowl
Whisk

How to make a grilled Romaine Salad

Grilled romaine lettuce is served whole with char marks visible on the leaves. It's topped with a chunky mixture of tomatoes, bacon, and blue cheese dressing. The salad is arranged diagonally across a white plate with a knife placed to the right and a fork to the left.

Make the Vinaigrette

Whisk together the vinegar, honey, chives, salt and pepper.
Slowly drizzle in the olive oil while whisking, then continue whisking until it's emulsified.
Add the blue cheese crumbles and stir to incorporate. Set aside.

Pro Tip: Pat the lettuce dry thoroughly with a paper towel before oiling to avoid steaming and help the grill marks form.

Grill the Lettuce

Preheat a grill or grill pan to high heat. Brush the romaine lettuce all over the cut side with oil, or spray them lightly with cooking spray.
Lay the lettuce wedges on the grill cut side down, and allow them to cook until nicely charred, about 2–3 minutes. If quartered, gently turn to char both cut sides. If halved, no need to flip.

Assemble the Salad

Carefully remove the romaine wedges from the grill and transfer to plates.
Divide the blue cheese vinaigrette evenly among the lettuce, then top with bacon bits and diced tomatoes.
Sprinkle with more chives if desired. Serve immediately with plenty of freshly cracked black pepper!

Pro Tip: Serve the wedges slightly warm for a more pronounced smoky flavor, or let them cool to room temp if prepping in advance.

Tips for Success

Use only firm, tightly packed romaine hearts and avoid loose or floppy heads.
Always pat the lettuce dry with a paper towel before grilling for the best char.
Don’t walk away during grilling. Lettuce can burn fast!
Make the vinaigrette ahead of time and let it sit so the flavors can meld.
For the best texture, grill and serve immediately.

Variations

Swap blue cheese crumbles for feta or goat cheese if preferred.
Use creamy ranch dressing if you don't care for blue cheese.
Add sliced red onion or pickled shallots for more bite.
Drizzle with balsamic glaze or hot honey for a zippy twist.

Serving Suggestions

This grilled romaine wedge salad makes a great starter or light lunch, but like any good wedge salad, it makes the perfect side dish for a steakhouse-inspired dinner.

Try it with tender pan seared filet mignon or these jumbo lump Maryland crab cakes along with my Italian salsa verde or a classic chimichurri sauce.

Add a simple side like these roasted potatoes and onions, then end with a crowd-pleasing dessert like my chocolate chip skillet cookie for a full meal!

Storage Tips

This salad is best enjoyed fresh, right after grilling. If needed, store components separately: grilled romaine hearts in an airtight container for up to 1 day, and vinaigrette refrigerated for up to 5 days.

Avoid storing dressed salad, as the lettuce will become soggy.

FAQs

Can I use iceberg lettuce instead of romaine?

No, iceberg won’t hold up to grilling like romaine lettuce does. You need a sturdier green that can take the heat.

What if I don’t have a grill?

You can use a grill pan on the stovetop or even a very hot cast iron pan. The key is achieving that nice char quickly.

Can I make the vinaigrette ahead of time?

Yes, the blue cheese vinaigrette can be made up to 5 days in advance. Store it in the fridge and give it a good whisk before using.

How do I keep the lettuce from falling apart on the grill?

Keep the core intact when cutting the romaine hearts in half or quarters to help hold the leaves together during grilling.

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