Ingredientes para Classic Greek Salad Topped With Grilled Calamari Skewers
- 20 wooden skewers
- Calamari
- Extra Virgin Olive Oil
- Red Wine Vinegar
- Garlic Cloves
- 1 teaspoon dried oregano
- 1 teaspoon fresh oregano (chopped)
- Fresh Thyme Leave
- Lemon, Juice Of
- Kosher Salt
- Black Pepper
- 2 cups chopped tomatoes
- Red Onion
- 1 cup chopped cucumber
- Feta Cheese
- Kalamata Olive
- Romaine Lettuce
- Lemon Wedges
- Oregano Leaves
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Cómo preparar Classic Greek Salad Topped With Grilled Calamari Skewers
- Soak 20 wooden skewers in water for 20 minutes.
- Rinse 1 pound of calamari tubes and pat them dry.
- Split the calamari bodies lengthwise from top to bottom, creating two triangular pieces per body.
- Thread a soaked skewer through the length of each calamari piece.
- Place the skewers on a platter and set aside.
- In a small bowl, whisk together 1/4 cup olive oil, 2 tablespoons red wine vinegar, 1 clove minced garlic, 1 teaspoon dried oregano, 1 teaspoon fresh oregano (chopped), 1/2 teaspoon dried thyme, and the juice of 1 lemon.
- Season the vinaigrette with salt and pepper to taste.
- Pour half of the vinaigrette over the calamari skewers.
- Set aside the remaining vinaigrette.
- In a large bowl, combine 2 cups chopped tomatoes, 1/2 cup chopped red onion, 1 cup chopped cucumber, 4 ounces crumbled feta cheese, 1/2 cup Kalamata olives (halved), and 4 cups chopped romaine lettuce.
- Pour the remaining vinaigrette over the salad and toss gently to combine.
- Let the salad marinate while you grill the calamari (about 10-15 minutes).
- Preheat grill or grill pan to medium-high heat and lightly oil the surface.
- Grill the calamari skewers for 2 minutes per side, or until lightly charred and cooked through. Do not overcook, or they will become tough.
- To serve, arrange the salad on a large platter and top with the grilled calamari skewers.
- Garnish with fresh oregano leaves and lemon wedges.
Nutrition Information (Approximate per serving)
Sodium
50 g
Sugar
41g
Fat
63g
Carbs
7g
