INGREDIENTS
4 hearts of romaine, bottoms trimmed, cut in half lengthwise
1 small red onion, cut into rounds 1/4 inch think
Extra-virgin olive oil
Kosher salt and freshly ground pepper
1 teaspoon dried oregano
1 6-oz. slab sheep's milk feta cheese, 1 inch thick
1/4 cup Kalamata olives
8-10 canned or fresh vegetarian stuffed grape leaves (dolmas)
1 medium ripe heirloom tomato, cored and cut into 1-inch chunks
2-3 small Kirby or Persian cucumbers, cut into 1-inch pieces
4 or 5 oil-packed anchovy fillets (optional but highly recommended)
Pepperoncini (optional)
Red wine vinegar
Sea salt
Breadsticks or Melba toast (optional)
DIRECTIONS
Prepare a charcoal fire, heating until the coals turn white, or use a grill pan stovetop. While coals or pan are heating, brush the romaine and onion rounds with oil and season with kosher salt, pepper, and the oregano. Place the feta and the olives on a rectangular piece of aluminum foil and fold the edges upward to create a shallow boat. Drizzle them with oil*.
Spray the grill grate with cooking-spray oil or brush with vegetable oil. Place the stuffed grape leaves, romaine, onion, and feta/olive packet on the grill or grill pan and cook until the vegetables have a nice light char on all sides, 4 to 5 minutes total. The feta should be warm throughout. Remove from the grill or grill pan with tongs.
On a large platter, make a bed of the grilled romaine (keeping the halves intact) and top with the tomato, cucumbers, grilled onion, olives, and stuffed grape leaves. Cut the feta into 1-inch cubes and toss them on top. Drizzle the whole mess generously with oil and season very lightly with sea salt (the olives, feta, and anchovies add lots of salt) and black pepper to taste.
*Tossing the cheese on the grill is optional, but it's a nice way to warm it up before serving. Feta cheese sticks to the grill, so be sure to use tinfoil if you decide to do this step.
