Classic Greek Salad Topped with Grilled Calamari Skewers
Delight in the vibrant flavors of the Mediterranean with this Classic Greek Salad Topped with Grilled Calamari Skewers. This dish combines the crisp, refreshing crunch of a traditional Greek salad—bursting with juicy cherry tomatoes, cool cucumber, tangy feta, and briny Kalamata olives—with the smoky tenderness of perfectly marinated and grilled calamari. A zingy homemade dressing of extra virgin olive oil, red wine vinegar, and oregano ties it all together, while a hint of lemon and fresh dill in the calamari marinade takes the flavor to the next level. Quick to prepare yet restaurant-worthy, this salad is a visual and culinary feast, perfect for light lunches, entertaining, or any time you want a taste of the Aegean coast.
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Recipe Information
Ingredients
- 2 cups Cherry tomatoes
- 1 large Cucumber
- 0.5 medium Red onion
- 0.5 cup Kalamata olives
- 0.75 cup Feta cheese
- 0.25 cup Extra virgin olive oil
- 2 tablespoons Red wine vinegar
- 1 teaspoon Dried oregano
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Fresh parsley
- 1 pound Calamari (tubes, cleaned)
- 2 Garlic cloves (minced)
- 2 tablespoons Lemon juice
- 1 teaspoon Paprika
- 1 tablespoon Fresh dill, chopped
- 6 Wooden or metal skewers
Instructions
Prepare the Greek salad: Slice the cherry tomatoes in halves, peel and dice the cucumber, thinly slice the red onion, and combine them in a large salad bowl.
Add the Kalamata olives and crumbled feta cheese to the bowl.
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper to create the dressing. Pour over the salad and toss well. Sprinkle with fresh parsley and set aside.
Prepare the calamari marinade: In a medium-sized bowl, combine the minced garlic, lemon juice, olive oil, paprika, salt, pepper, and fresh dill.
Cut the calamari tubes into thick rings (about 1 inch wide). Add the calamari to the marinade, making sure each piece is well-coated. Let marinate in the refrigerator for 15-20 minutes.
While the calamari marinates, soak the wooden skewers in water (if using wooden skewers) to prevent them from burning on the grill.
Preheat your grill or grill pan to medium-high heat. Thread the marinated calamari onto skewers, leaving a little space between each piece for even cooking.
Grill the calamari skewers for 2-3 minutes on each side, or until they are opaque and have light grill marks. Do not overcook as they can become rubbery.
To assemble the dish, divide the Greek salad onto plates or a serving platter. Top each portion with grilled calamari skewers.
Serve immediately with lemon wedges on the side for extra brightness.
Nutrition Facts
Calories |
411 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.5 g | 37% | |
| Saturated Fat | 7.7 g | 39% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 289 mg | 96% | |
| Sodium | 1055 mg | 46% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 4.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 238 mg | 18% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 718 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
