Prep Time:
15 minutes

Cook Time:
5 minutes

Total Time:
20 minutes


Grilled Romaine Salad with Mozzarella

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The salad starts with romaine hearts, sliced in half lengthwise and lightly grilled. Grilling the romaine gives it a subtle smoky flavor while retaining its crisp texture, transforming the greens into something special. Baby bellas, yellow pepper, cocktail tomatoes and red onion bring various flavors and textures. The tomatoes and onions, when slightly charred, become sweeter, adding more depth to the recipe.  

Fresh mozzarella adds a creamy, savory element that perfectly complements the grilled vegetables. This soft cheese melts slightly when it meets the warm ingredients, creating a delightful contrast with the crunchy romaine. The combination of these fresh, wholesome ingredients makes for a salad that is both satisfying and nourishing. 

The vinaigrette ties all the elements with its zesty flavors. Made with peach bellini, red wine vinegar, pure olive oil, sea salt, pepper, agave nectar, ginger paste and chopped parsley, this dressing is a beautiful blend of sweet, tangy and savory notes. The peach bellini adds a subtle fruity sweetness, while the red wine vinegar provides a sharp tang. Olive oil offers a rich, smooth base and the agave nectar balances the flavors with its natural sweetness. The ginger paste adds a hint of spice, and fresh parsley is added to it for freshness. 

This Grilled Romaine Salad with Mozzarella is healthy, making it an excellent choice for family dinners, summer gatherings or any occasion you want to impress with a fresh and flavorful dish. 


  1. Heat grill to medium.
  2. For the vinaigrette: In a medium size mason jar, combine all of the ingredients, shake vigorously until well blended. Slightly loosen lid. Refrigerate.
  3. For the salad: In a small bowl, mix together salt and pepper to taste, olive oil and garlic. Brush over romaine, baby bellas, yellow pepper, tomatoes, onions and cheese. Grill vegetables over medium heat until grill marks form and tomatoes are slightly blistered. Cut cheese and all vegetables, except romaine and onion, into bite size pieces. Separate onion slices into rings.
  4. To assemble, top romaine with grilled vegetables and mozzarella cheese. Tighten mason jar lid and shake up vinaigrette again to blend. Liberally drizzle with vinaigrette

Tip: If the taste of alcohol is not desired in the vinaigrette, combine the ingredients in a medium-size microwave safe bowl and microwave for 3 minutes. Refrigerate until chilled. Whisk before serving.

Recipe Courtesy of Chef Tricia, ALDI Test Kitchen