Classic Greek Salad Topped With Grilled Calamari Skewers Recipe

Name: Classic Greek Salad Topped With Grilled Calamari Skewers
Prep time: 25 min
Cook time: 55 min
Total time: 80 min
Yield: Serves 1 or more
Ingredients: 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

Elevate your Greek salad experience with this stunning recipe! Juicy grilled calamari skewers perfectly complement the vibrant flavors of ripe tomatoes, crisp cucumbers, salty feta, and Kalamata olives. A bright lemon-herb vinaigrette ties it all together for a refreshing and unforgettable Mediterranean feast. This isn't your average salad – it's a culinary adventure!

Prep Time 25 mins

Cook Time 55 mins

Calories 496.1 kcal

Protein 25g

Rating 3.0 (1 Reviews)

Classic Greek Salad Topped With Grilled Calamari Skewers

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for 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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How to Make 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.