Ingredients
Scale
- 1 head of iceberg
- 6 strips of bacon (I always look for natural, nitrate-free bacon. Nitrates and MSG are preservatives- not good for you!)
- 6 plum or campari tomatoes sliced in half. Smaller tomatoes have more surface to get flavor from the grill
For the dressing:
- 1 cup Greek yogurt
- 1 cup blue cheese
- 2 cloves chopped garlic
- 2 heaping tbsp. olive oil
- 1 tbsp. coarsely ground pepper
- 1 tsp. white wine vinegar
- 1 tbsp. water (or more if you want your dressing a little runnier)
- Sea salt or sel gris, to taste
Instructions
- Combine the dressing ingredients in a bowl, using a fork to break up the chunks of blue cheese, until somewhat uniform in consistency (there will be lumps—duh, this is blue cheese). Refrigerate the dressing until ready to move.
- Go ahead and microwave your bacon for 3 minutes or until crispy so it will be ready to crumble on your lettuce when pulled off the grill.
- Preheat your grill for medium direct heat, about 350 degrees. Oil the grill grates so your ingredients don’t stick.
- Cut your iceberg wedge in half (you will then cut again when serving, but it it is best to keep in halves for grilling), along with your tomatoes.
- Grill the iceberg, inside part down, for about five minutes, until nice char marks have formed.
- Grill your tomatoes on all sides to get as much flavor from the grill as possible. Once you’ve obtained nice char marks, remove from the grill and let cool for a few tomatoes.
- Slice the iceberg halves again and you will end up with four wedges. Divide among four plates and then add your tomatoes.
- Spoon your dressing generously over the lettuce.
- Now, for the grand finale: Crumble your bacon slices and divide among your plates. This makes for a beautiful presentation and is fun way to start an outdoor dinner party!
Notes
Pro tip: This is also great as an entrée. Use an iceberg halve and add more bacon! MMM… bacon!