Grilled Romaine and Tomato Salad

Ingredients:


3 tablespoons plus 1 teaspoon extra-virgin olive oil

1 large clove garlic, split

3 hearts of romaine, halved lengthwise

4 large red tomatoes

4 medium yellow tomatoes

2 small red onions, halved

3 tablespoons red wine vinegar

3/4 teaspoon fine sea salt

3/4 teaspoon ground black pepper

Chopped fresh oregano


Instructions:

ONE: Prepare a grill for medium-high heat cooking.

TWO: Place romaine, tomatoes and onions on a baking sheet. Drizzle with 1 tablespoon of the oil and rub until vegetables are coated all over. Grill, turning vegetables frequently with tongs; cook lettuce until outer leaves are just browned and softened, 4 to 5 minutes, and tomatoes and onions until softened and slightly charred, 7 to 8 minutes. Transfer vegetables back to the baking sheet as they are done.

THREE: In a small bowl, combine vinegar, salt, pepper and remaining 2 tablespoons oil. Thinly slice romaine, place on a large platter and drizzle with half the vinaigrette. Very coarsely chop tomatoes and onions, place in a large bowl and toss with remaining vinaigrette.

FOUR: Pile tomato mixture over lettuce and sprinkle with oregano.