
Grilled Romaine Salad with Salami Croutons takes grilling to a whole new level. Grilling the romaine gives it a smokey flavor that really enhances the salad. Topped with crispy grilled salami croutons, crunchy seasoned corn, and zesty dairy-free ranch dressing, this is the perfect summer salad everyone will be amazed and delighted with.
Grilled Romaine Salad with Salami Croutons
I’ve been coming across recipes online for Grilled Romaine Salad. My first thought was “What the what???!!!”. My second thought was “Cool”. I’m a self proclaimed grilling maniac so the concept was right up my alley. So I came up with a Grilled Romaine Salad that had all the grilled flavors I love, like grilled salami made into cripsy croutons, and seasoned grilled corn. It’s the absolutely perfect summer grilling salad. Even the lettuce has that smokey grilled taste!

Grilled Romaine Salad with Salami Croutons. I always grill extra salami and corn because they’re that good!
Making Grilled Romaine Salad with Salami Croutons
I seriously grill all year round. Here’s a picture of me grilling zucchini in the middle of the winter.

Rain or shine, sleet and snow, those who love me know…I’m grilling!
We frequently grill the famous, Chicago’s own, Romanian Kosher salami smothered in barbecue sauce. Burning our mouths because we can’t wait until it cools is a frequent occurance in our house.
I also grill corn. Grill or fire pit, as long as there’s an open flame I’m happy.

Fire Pit Corn. Open flame…check!
My motto: KISS – Keep it Simple Sharon
When you have all the smoky flavors developed by grilling, you don’t need to add a lot of fancy stuff.Aside from oils, salt and other simple spices there are only four ingredients (not counting the Ranch dressing) in the whole salad.That’s pretty simple.
The Grilled Romaine
Many of the recipes you might find online for grilled romaine salads show large wedges of romaine being grilled. That probably is better for just grilling the edges of the romaine, but as a Kosher observant person, it’s just not an option. The reason:

This fella is the reason we check our produce so carefully.
Romaine lettuce is notoriously buggy. The only way I’m comfortable using it is to wash it carefully, checking to ensure there are no bugs on the lettuce. Given that, I used separated romaine hearts in the recipe.
The recipe actually calls for three whole romaine heart heads, which might seem like a lot of romaine. The truth is, the romaine reduces significantly once it’s grilled.
I also left the romaine leaves whole instead of cutting them into bite size pieces. It was just a more aesthetically pleasing presentation. Feel free to cut the grilled romaine into smaller pieces.
The Grilled Corn
I basically followed my recipe for Fire Pit Corn for the Grilled Romaine Salad, using a little crushed rosemary, crushed red pepper, salt and freshly ground black pepper. Those spiced pack a lot of flavor.

Seasoned Corn ready for grilling. I made four instead of just the two needed for the salad because you need to have extra grilled corn on hand. It’s a fact. Check out the herbs and spices!
I also chose not to wrap the corn. Wrapping helps the corn to really cook through, infusing all the spices into the corn, and making the kernels super soft. To add additional texture to the salad, I wanted the corn kernels to be just cooked…kind of an “al dente” but for corn. I just left the cobbs on the grill long enough for them to be cooked but not overcooked.
The Grilled Salami
There are very few things closer to heaven than grilled Romanian Kosher Salami.

It’s not unusual to see Romanian Kosher Salami’s hanging from hooks, drying out, in Kosher Chicago homes! This is a two pound baby. It won’t last very long in this house!
Usually we slice the salami’s and then grill them into disks of deliciousness, smothered with barbecue sauce and slightly burnt around the edges. Can you hear the angels singing?
When trying to decide on a protein to add to the Grilled Romaine Salad, Romanian Kosher salami immediately came to mind. If grilled sufficiently, the exterior would be slightly crispy with a soft, flavorful center.
YUM!
I took a one pound salami, cut it lengthwise into long strips and grilled those, then diced the grilled pieces into “crouton” cubes.
Perfect.

Grilled Salami Croutons. I probably could have grilled the slices a little longer until they were a little crispier but I was impatient!
Here’s the Recipe for Grilled Romaine Salad with Salami Croutons
A few quick words of advice.First, be careful not to overgrill the romaine leaves. The idea is to give them a light char, not to completely cook them through. It’s just a couple minutes total on the grill.Second, make sure to get a nice crisp on the salami slices, otherwise it’s just diced salami. Good, but well grilled salami is better.Third, I grilled a whole pound of salami. I recommend making the whole pound rather than the half pound required for the salad, and serve the extras on the side. Trust me on this one.Fourth, the romaine is grilled last to get the amazing flavor of the grilled salami on the lettuce.

Check out the beautiful char on the romaine! Grilling adds a special smokey flavor to the whole salad.

Grilled Romaine Salad with Salami Croutons
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 60 minutes
- Yield: 1 large salad 1x
- Category: Salad
- Method: Grilling
- Cuisine: Gluten Free
- Diet: Kosher
Description
Grilled Romaine Salad with Salami Croutons takes grilling to a whole new level. Grilling the romaine gives it a smokey flavor that really enhances the salad. Topped with crispy grilled salami croutons, crunchy seasoned corn, and zesty dairy-free ranch dressing, this is the perfect summer salad everyone will be amazed and delighted with.
Ingredients
For the Grilled Salami
- 1/2–1 pound whole salami, sliced lengthwise into 1/2 inch thick slices
For the Grilled Corn
- 2 large ears corn, cleaned
- 1/2 tablespoon extra virgin olive oil
- 1/8 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
- 1/8 teaspoon crushed dried rosemary
- 1/8 teaspoon crushed red pepper
For the Grilled Romaine
- 3 heads romaine hearts (18-ounces), washed and thoroughly dried
- 1/4 cup garlic oil, or 1/4 cup extra virgin olive oil + 1 tablespoon granulated garlic
- salt and freshly ground black pepper to taste
To Finish
- 2 large green onions, green part only, thinly sliced
- salt and freshly ground black pepper to taste
- dairy free ranch dressing
Instructions
For the Grilled Salami
- Heat the grill to around 400Ā°F. Carefully place the salami slices on the grill.
- Cook until slightly crispy on both sides. Remove from the grill and allow to cool completely.
- Cut the grilled salami into small cubes. Set aside.
For the Grilled Corn
- Brush the corn cobbs with the olive oil, then sprinkle the salt, black pepper, rosemary and crushed red pepper evenly over the corn.
- Place the corns on the grill and cook for aroud 5 minutes total, turning halfway through.
- Remove the corns from the grill and allow to cool completely.
- Cut the corn kernels from the cobbs. Set aside.
For the Grilled Romaine
- Toss the romaine leaves with the garlic oil.
- Working in batches, place the leaves on the hot grill and grill for around 2 until the edges start to brown. Turn the leaves over and grill for an additional minute. Place on a serving platter. Repeat with the remaining romaine leaves.
To Finish
- Sprinkle the grilled corn kernels over the romaine, then top with the grilled salami croutons and sliced green onions.
- Serve with dairy free ranch dressing and additional grilled salami croutons.
Notes
Be careful not to overgrill the romaine leaves. The idea is to give them a light char, not to completely cook them through. It’s just a couple minutes total on the grill.
The romaine is grilled last to get the amazing flavor of the grilled salami on the lettuce.
Make sure to get a nice crisp on the salami slices, otherwise it’s just diced salami. Good, but well grilled salami is better.
I grilled a whole pound of salami. I recommend making the whole pound rather than the half pound required for the salad, and serve the extras on the side. Trust me on this one.
I grilled four corns instead of two doubling the recipe. It makes a great extra side dish or snack for later.
Nutrition
- Serving Size:
- Calories: 225
- Sugar: 6.5 g
- Sodium: 277.8 mg
- Fat: 13.7 g
- Saturated Fat: 4.4 g
- Carbohydrates: 19.8 g
- Fiber: 3 g
- Protein: 8.7 g
- Cholesterol: 34 mg
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