Classic Greek Salad Topped with Grilled Calamari Skewers

Ingredients

• 10 small calamari whole cleaned
• 1 medium cucumber sliced thin
• 0.5 pound feta cheese crumbled
• 1 tablespoon thyme leaves fresh
• 4  garlic cloves chopped
• 1  juice of lemon juiced
• 0.5 cup kalamata olives pitted
• 4 servings kosher salt and pepper black freshly ground
• 4 servings lemon wedges for garnish
• 0.5 cup olive oil extra-virgin plus more for grilling
• 1 tablespoon oregano dried
• 1 tablespoon oregano fresh
• 4 servings oregano leaves fresh for garnish
• 1 medium onion red sliced thin
• 0.3 cup red wine vinegar 
• 1 head romaine lettuce 
• 4  tomatoes seeded cut into chunks
• 20  wooden skewers 
• 20  wooden skewers 

Equipment

• bowl
• whisk
• grill
• skewers
• grill pan
• wooden skewers

Directions

1. 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.
2. 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.
3. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
4. In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
5. Pour the remaining vinaigrette over the salad and toss to combine.
6. Let marinate while you grill the calamari.
7. 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.
8. Garnish with fresh oregano leaves and lemon wedges.