Classic Greek Salad Topped with Grilled Calamari Skewers

Total Time:
1 hr
Prep:
30 min
Inactive:
20 min
Cook:
10 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 20 wooden skewers
  • 10 small whole calamari, cleaned, tentacles removed
  • 1/2 cup extra-virgin olive oil, plus more for grilling
  • 1/4 cup red wine vinegar
  • 4 garlic cloves, chopped
  • 1 tablespoon dried oregano
  • 1 tablespoon fresh oregano
  • 1 tablespoon fresh thyme leaves
  • 1 lemon, juiced
  • Kosher salt and freshly ground black pepper
  • 4 tomatoes, seeded and cut into chunks
  • 1 medium red onion, sliced thin
  • 1 medium cucumber, sliced thin
  • 1/2 pound feta cheese, crumbled
  • 1/2 cup kalamata olives, pitted
  • 1 head romaine lettuce, torn into bite size pieces
  • Lemon wedges, for garnish
  • Fresh oregano leaves, for garnish
Directions
  • Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.

  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.

  • Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.


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