Classic Greek Salad Topped With Grilled Calamari Skewers

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06

• Ready In: 55 mins
• Serves: 4

Ingredients

• 20  wooden skewers
• 10  small  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 leave
• 1  lemon, juice of
• 1  teaspoon kosher salt
• 1  teaspoon black pepper
• 4  tomatoes, seeded and cut into chunks
• 1  medium red onion, sliced thin
• 1  medium cucumber, sliced thin
• 1⁄2 lb feta cheese, crumbled
• 1⁄2 cup kalamata olive, pitted
• 1  head romaine lettuce, torn into bite size pieces
• 4  lemon wedges, for garnish
• 4  oregano leaves, fresh, for garnish

Directions

1. Soak 20 wooden skewers in water for about 20 minutes.
2. Rinse the calamari tubes and pat dry.
3. Split the bodies from top to bottom so you have 2 triangular pieces.
4. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
5. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
6. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
7. In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
8. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
9. Heat the grill or a grill pan and oil it lightly.
10. Grill the calamari for 2 minutes on each side, no longer or they will be tough.
11. To serve, put the salad onto a large platter and top it with the calamari skewers.
12. Garnish with fresh oregano leaves and lemon wedges.