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Grilled Summer Salad

This Little Goat went to Grillville
  • This Little Goat went to Grillville


4-6 servings


20 minutes

active time

20 minutes


1 Tbsp honey 

3 Tbsp apple cider vinegar 

1 shallot, minced 

1 ½ tsp This Little Goat went to Grillville

Kosher salt 

3 Tbsp extra virgin olive oil 

3 heads romaine lettuce

2 ears sweet corn

1 cup cherry tomatoes, halved

4 oz. green beans, cleaned and cut into 1-inch pieces 

1-2 ripe peaches, pit removed and diced 

1/2 cup crumbled feta cheese 

1/2 cup basil leaves, roughly chopped


In a small bowl, whisk together honey, vinegar, shallot, Grillville spice and ½ tsp salt. Slowly whisk in the olive oil until well combined. Season to taste with salt and set aside.

Preheat a grill or grill-pan to medium heat.

Cut the romaine lettuce in half, lengthwise, keeping the halves intact (do not separate the leaves from the stem). Remove the husks from the corn. Drizzle both the corn and lettuce with olive oil and and place on the grill, cut side down. Grill lettuce until beginning to char on the cut side, about 3-5 minutes. Transfer to a serving plate and continue grilling your corn, flipping occasionally, until lightly charred on all sides. Let cool slightly, then remove the kernels and place in a medium-sized mixing bowl.

Add in the tomatoes, green beans, peaches, feta and basil. Add in a spoonful of dressing and mix to combine.

Arrange grilled lettuce on a serving platter and top with veggie mixture. Drizzle with remaining dressing and serve immediately.

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