Grilled Lettuce Mediterranean Salad with Creamy Herb Dressing

Taking on the Mediterranean in 20 minutes with beans, olives, feta, tuna, cucumber with yogurt and herb dressing spilling over grilled Romaine… A grilled Mediterranean Salad.

  • Author: Judy Barbe
  • Prep Time: 15 mins
  • Cook Time: 5 mins
  • Total Time: 20 minutes
  • Yield: 4 1x
  • Category: Salad
  • Method: grill
  • Cuisine: Italian


  • 1/4 cup basil
  • 1/4 cup parsley
  • 2 tablespoons chives
  • 1 tablespoon tarragon
  • 1 teaspoon thyme
  • 1/4 cup plain yogurt
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon water
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 5-ounce can tuna, drained
  • 1 16-ounce can, garbanzo beans, drained
  • 1 cup cucumber, sliced
  • 1/2 cup Kalamata olives, drained, sliced
  • 1/2 cup feta cheese, diced
  • 2 heads Romaine lettuce


  1. Rinse and trim herbs of tough stems, pat dry. Place herbs in food processor. Chop to break up. Add yogurt, olive oil, lemon juice, water, salt and pepper, process for one minute, stopping to clean sides of food processor with rubber scraper.
  2. Gently mix together tuna, garbanzo beans, cucumber, olives and feta. Set aside.
  3. Cut Romaine in half lengthwise. Spray lightly with cooking spray. Grill over medium for 4-5 minutes, turning every couple of minutes. You want to just soften and lightly char the lettuce.
  4. Top Romaine with tuna-bean mixture. Drizzle dressing over top.


Keywords: how to grill lettuce, how to cook with herbs, main dish salad

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