- romaine lettuce heads, cut in half lengthwise (1/2 head per person–I often buy the organic 3-packs and the heads are typically fairly small)
- olive oil
- thin slices of prosciutto (I grilled one per salad)
- tomato grapes, halved, or vine-ripened tomatoes, chopped
- Greeked-Out Gorgonzola (recipe follows)
- chopped chives, basil, or parsley for garnish