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For the Salad:
• 2-3 hearts of romaine lettuce, halved lengthwise
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced (English or Persian cucumbers recommended)
• 1 cup cooked bacon, crumbled
• 2-3 stalks of grilled corn
• ½ cup crumbled feta cheese
• ½ cup marinated artichoke hearts, drained and quartered
• ¼ cup red onion
• thinly sliced ½ avocado, diced (optional)
• Crumbled feta (for garnish)
For the Dressing:
• Juice of 2 lemons
• 1 tablespoon fresh dill
• 1 cup sour cream
• 1 cup mayo
• 1 teaspoon granulated garlic
• 1 teaspoon dried oregano
• Salt and freshly ground black pepper to taste
• 1-2 tablespoons oil from cooking the bacon
• 1/2 cup extra virgin olive oil
1. Prepare the Vinaigrette: In a small bowl or jar, whisk together the lemon juice, dill, sour cream, mayo, granulated garlic, oregano, bacon grease, salt, and pepper. Once mixed, slowly add in olive and whisk to emulsify. Set aside.
2. Prepare the Romaine: Halve the romaine hearts lengthwise, leaving the core intact so the leaves stay together. Brush the cut sides with olive oil and season with salt and pepper.
3. Grill the Romaine: Place the romaine halves cut-side down on the preheated grill. Grill for 2-3 minutes, or until you see slight char marks and the lettuce is lightly wilted but still crisp (you can leave the hearts whole or chop them)
4. Prepare the Salad Ingredients: Wash and chop all the vegetables. Cook and crumble the bacon. Grill the corn cobs.
5. Assemble the Salad: Arrange the salad greens in a large, shallow bowl or on a platter.
6. Arrange the remaining salad ingredients over the romaine hearts. Crumble feta on top
7. Dress and Serve: Drizzle the dressing over the salad just before serving. Garnish with fresh parsley or basil, if desired.
Tips and Variations:
• Protein: Feel free to substitute or add other proteins like grilled chicken, chickpeas, grilled shrimp, or crumbled prosciutto.
• Vegetables: You can customize the vegetables based on your preference and what you have on hand. Roasted red peppers, sun-dried tomatoes, or marinated vegetables would be delicious additions.
• Cheese: If you're not a fan of feta, try goat cheese or a crumbly Italian cheese.
• Make Ahead: You can prepare the individual salad components ahead of time and store them separately in the refrigerator. Assemble the salad and dress it just before serving to prevent wilting.
• Dressing: The vinaigrette can be made ahead of time and stored in an airtight container in the refrigerator for up to a week. Whisk well before using.
Enjoy this vibrant and healthy Mediterranean Cobb Salad!