• Prep Time: 20 minutes
  • Cook Time: 15 minutes

Number of servings


  • 2 medium heads of romaine lettuce, bottoms trimmed, cut in half vertically
  • 1 Sunkist® Lemon, cut in half
  • 0.25 tsp dijon mustard
  • 1 tsp agave, plus more to taste
  • .50 tsp dried oregano
  • 1 small garlic clove, minced
  • 0.50 cup olive oil, plus extra for brushing
  • 1 cup halved cherry tomatoes
  • 0.50 cup crumbled feta cheese
  • 4 green onions, sliced
  • Salt and pepper to taste


  1. Set a large cast iron skillet or grill pan over medium high heat. Rub each cut side of the lemon with a bit of olive oil and place in the skillet. Cook the lemon for about 3 minutes, or until charred. Carefully transfer to a plate to cool. Once cooled, juice the lemon.
  2. For the dressing, add 2 tbsp of the charred lemon juice to a medium bowl along with the mustard, agave, oregano, and garlic. Add a few cracks of fresh pepper, a pinch or two of salt and mix to combine. 
  3. While whisking, slowly drizzle in the oil, until the dressing is fully emulsified. Taste, adding more agave, salt, or pepper as needed. Set aside.
  4. Set the same pan over medium high heat again, and meanwhile brush the romaine wedges all over with some olive oil and sprinkle with a bit of kosher salt.
  5. Place the romaine half, cut side down into the pan, pressing slightly. Grill until lightly charred, about 2 minutes, then flip and grill the other side then transfer to a plate. Repeat this process for the remaining portions of romaine.
  6. Place the romaine halves on a large serving platter and top with cherry tomatoes, feta cheese, and green onions. Drizzle the dressing over the top and serve immediately.