4 minutes
Cook Time
16 minutes
Cooking Level


  • 2 cluster of Pure Flavor® Red Cherry Tomatoes On-The-Vine
  • 6 strips of thick cut bacon
  • 2 tbsp olive oil
  • 2 tbsp Balsamic vinegar
  • 2 tbsp Worcestershire Sauce
  • 5 heads Romaine Lettuce, halved lengthwise, rinsed and dried
  • Kosher salt and freshly ground black pepper, to taste


Step 1

Preheat BBQ to medium to high heat.

Step 2

Cut romaine lettuce in half and trim any loose leaves.

Step 3

Cook bacon about 6 minutes on each side, and the full cluster of cherry tomatoes, still attached to the vine.

Step 4

Mix all the remaining ingredients in a small bowl for the dressing.

Step 5

Working in batches, if necessary, place romaine halves cut-side down on the grill, and cook without turning until charred and slightly wilted, about 4 minutes.

Step 6

Transfer lettuce cut-side up to a server platter, and season with salt and pepper; drizzle with dressing, top with bacon and tomatoes.