Charred Romaine and Tomato Salad


Serves 2

306 Calories per serving


2 teaspoons extra virgin olive oil, plus 3 tablespoons

1 Romaine heart, cut in half through the stem

3 Roma tomatoes, cut in half through the stem

1/2 cup quartered artichoke hearts

2 ounces oil packed tuna, flaked into pieces

1 teaspoon za’atar spice blend

1-2 tablespoon white wine vinegar

Salt and pepper


Heat 2 teaspoons oil in a medium skillet over medium high heat. Season cut side of tomatoes and cut side of romaine with salt and pepper. Place, cut side down, in skillet and cook without moving until charred, about 3-5 minutes. Remove lettuce and tomatoes from skillet. Cut tomatoes into quarters and roughly chop lettuce, place in a bowl. Add artichoke hearts and tuna.

In a small bowl, whisk to combine za'atar,  white wine vinegar and 3 tablespoons olive oil. Drizzle over salad, season with salt and pepper and toss to combine.