Grilled Romaine with Marinated Cherry Tomatoes and Feta

I haven't been doing Recipe Wednesday lately because the recipes that I've been cooking are mostly from eMeals and I don't feel like it would be right to share those recipes online.  But last weekend my parents had us over for a Memorial Day cookout and in addition to the rest of the wonderful meal they made a grilled salad that was amazing!  I took some pictures before we served it and wanted to share the recipe because it truly was maybe one of the best salads that I've ever had!

Grilled Romaine with Marinated Cherry Tomatoes and Feta

Yields 6 servings

1 pint Cherry tomatoes, halved lengthwise

1/2 teaspoon Coarse salt

3 tablespoons Red Wine Vinegar

1 teaspoon Sugar

1/3 cup Extra-Virgin Olive Oil, plus more for Romaine

Coarse Salt and Ground Pepper

1/3 cup Shaved Red Onion

3 hearts Romain, halved lengthwise, left attached at the stem end

15 mint leaves, sliced

4 ounces Feta, cut into 1/2 inch cubes

1. In a nonreactive bowl, toss tomatoes with 1/2 teaspoon salt; let sit 15 minutes.  In a small bowl, combine vinegar and sugar; whisk in olive oil and season with salt and pepper.  Add vinaigrette to tomatoes, stir in red onion and refrigerate.

2. Heat a charcoal or gas grille to medium-high.  Brush cut sides of lettuce with olive oil and season with salt and pepper.  Place lettuce on grille, cut side down, and allow to char lightly, 3 minutes per side.  Remove lettuce to a platter.

3. Fold mint and feta into tomato mixture.  Spoon tomato mixture over romaine and drizzle some of the marinade over the dish.  Serve immediately.

*Recipe via iVillage