Sounds crazy; tastes crazy-amazing. This summery salad is built on a bed of grilled romaine lettuce. Lean yet juicy pork loin, tender grilled green beans, and salty feta cheese complete this warm-weather dinner winner.

INGREDIENTS
1 - pound boneless pork loin chops
Salt and ground black pepper
1 - red onion, cut into 1/2-inch thick slices
8 - ounces whole green beans, trimmed
1/4 - cup olive oil
2 - hearts of romaine, quartered lengthwise
2 - tablespoons cider vinegar
1/2 - cup chopped fresh basil
Crumbled cheese (such as feta or blue)

DIRECTIONS
Line half of a gas or charcoal grill with heavy foil. Preheat grill to medium-high, then reduce heat to medium. Season pork with salt and pepper. Toss onion slices and beans with 1 tablespoon of the oil. Place pork on the unlined side of the rack. Place vegetables on foil-lined side. Grill pork and vegetables, covered, for 9 to 11 minutes or until pork is done (145 degrees F) and vegetables are tender, turning once.
Remove pork to a cutting board. Cover and set aside. Use foil to lift vegetables from grill. Coarsely chop vegetables and place in a large bowl.

Brush romaine with 1 tablespoon of the oil. Grill for 1 minute per side or until slightly charred. Chop the romaine and arrange on plates.
Slice pork and add to bean mixture. Add remaining oil and vinegar; toss to coat. Season with salt and pepper. Spoon over lettuce and top with basil and cheese.