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Grilled Greek Salad with Candied Kalamata Olives Recipe

By Jackie Troup | Blossom Bakery
Course Salad
Prep Time 35 minutes
Servings 4

Ingredients

Candied Olives (Optional)

  • 1 jar black Kalamata olives, drained
  • 1 cup sugar
  • 1 cup water

Romaine & Grilled Tomatoes

  • 2 large romaine lettuce hearts
  • 1 pint grape tomatoes
  • 2 tbsp olive oil
  • 1/2 tsp salt
  • 10 drops Hedessent Fried Onion flavouring

Dressing

  • ¾ cup mayonnaise 
  • 10 drops Hedessent Garlic
  • 10 drops Hedessent Gorgonzola
  • 1/2 tsp salt
  • 1/2 tsp fresh cracked black pepper
  • 1 lemon, juiced
  • Small wedge Parmesan cheese, optional

Instructions

Candied Olives

  • Heat sugar with one cup of water in a small saucepan until sugar is dissolved. Add drained olives to the pan and simmer on low for 10-12 minutes to candy the olives. Drain olives and discard liquid.

Romaine Lettuce & Roasted Tomatoes

  • Cut lettuce lengthwise into halves. Combine olive oil, and Fried Onion Flavouring and brush cut sides of lettuce. (If you’re planning to grill, add the lettuce for 3-5 minutes or until there are grill marks and the lettuce looks slightly charred. Make sure to grill both sides.)
  • On the barbecue grill, warm grape tomatoes just until the skins burst. Sprinkle with salt.

Dressing

  • Whisk together mayonnaise, lemon juice, Garlic and Gorgonzola flavours, salt, and pepper.

Assembly

  • Place romaine halves cut side up. Divide tomatoes and a few olives on each lettuce. You can assemble the salad on individual plates or a large platter. Drizzle dressing over everything. Make Parmesan curls using a vegetable peeler and sprinkle a few on top of each salad. Finish with more cracked pepper if desired.

Video

Notes

If you want you can also grill the romaine to add an extra level of flavour. You can also roast your tomatoes in a pan instead of grilling on the barbecue if that is easier.