1. Remove the seeds out of half the tomatoes into a bowl, using your finger and squeezing gently. Add to a mason jar and add oil and vinegar along with sugar and minced jalapeño. Shake and chill. 2. Prepare a charcoal grill. Brush romaine leaves with olive oil and place on grill just a few minutes until lightly charred. 3. Place romaine on serving dish, dress with vinaigrette and top with feta cheese and tomatoes.
Chef Jasper’s Notes: My author friend and BBQ Queen Karen Adler taught me how to grill romaine lettuce. She has been doing this for over 25 years and it’s one of my favorite recipes. So easy and the perfect summer recipe for your barbecue or picnic. Be creative and use different toppings and serve over crispy bread.