We love grilled romaine salads! This perfect grilled romaine is piled with juicy tomatoes, crispy bacon, homemade ranch, crumbled blue cheese, chives and toasty breadcrumbs. Every bite delivers contrast and flavor.
A grilled romaine salad is the ideal summer dinner.
Smoky, slightly charred romaine topped with crunchy bacon, sweet tomatoes, tangy blue cheese and creamy ranch — it’s a combination I can’t get enough of. The balance of textures and flavors just works.
Grilled romaine feels like a throwback. I still remember the first time I had it — my mind was blown. Even back when vegetables weren’t my favorite, grilled romaine won me over and became one of those game-changing dishes.
After Eddie and I got our first grill, grilled romaine became a Sunday evening staple. In summer we’d build special dinners with fresh farm produce and corn on the cob. Grilled caesars were frequent favorites, and we loved the smoky, warm take on a classic wedge or Caesar.
It’s wild to think the first grilled romaine I shared on the blog was over a decade ago. Time flies when you keep making the same delicious things.
I’ve shared a few grilled romaine variations, including a popular buffalo chicken grilled Caesar, but my favorite is a classic that behaves like a wedge: simple, bright, and satisfying.
The essentials are here — crispy bacon, fresh tomatoes, chives, blue cheese and, in this version, a creamy ranch dressing that we can’t get enough of.
Think of it as a wedge salad upgraded on the grill: crisp lettuce with crunchy toppings, creamy dressing and tangy cheese — but warm, charred, and bright with summer tomatoes.
This combination is truly delicious.
I did switch things up: a classic wedge often uses creamy blue cheese dressing, but I also love a good ranch. So here I combine creamy ranch with crumbled blue cheese for the best of both worlds. Rich, tangy, and comforting.
Bacon and tomatoes add great texture and sweetness, while fresh chives bring a light oniony note. Toasted garlic breadcrumbs are a final flourish — golden in a skillet with butter for crunch and aroma. If you like, add corn straight from the cob or extra fresh herbs. Serve the salad alone or alongside grilled chicken or steak.
I love this as a simple dinner with a chilled glass of sauvignon blanc — a dreamy summer meal.
Grilled Romaine Salads
Grilled Romaine Salads
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Ingredients
- 4 slices bacon, cooked and crumbled
- ½ cup seasoned breadcrumbs
- 1 tablespoon unsalted butter
- 1 garlic clove, minced
- 4 stalks romaine lettuce, sliced in half
- olive oil, for brushing
- kosher salt and pepper
- 1 cup cherry tomatoes, quartered or halved
- ⅓ cup ranch dressing
- ¼ cup crumbled blue cheese
- 2 tablespoons chopped fresh chives
Instructions
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Preheat the grill to high heat.
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Start by cooking the bacon so it’s ready to go. Fry until crisp, then drain on paper towels.
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Toast the breadcrumbs: melt butter in a nonstick skillet, add breadcrumbs and garlic, and cook 5–6 minutes, stirring often, until golden and fragrant. Remove from heat.
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Brush the cut sides of the romaine with olive oil and season generously with salt and pepper. When the grill is hot, reduce heat to medium. Place romaine cut side down and grill 1–2 minutes until charred, then flip and grill another minute. Remove from grill.
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Serve family style on a platter or plate individual stalks. Drizzle with ranch dressing to taste, then top with tomatoes, crumbled bacon, blue cheese and chives. Sprinkle the toasted breadcrumbs over everything.
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Serve immediately and enjoy.
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Crunch crunch crunch.