Classic Greek Salad Topped With Grilled Calamari Skewers Food

THE BEST CLASSIC GREEK SALAD

Steps:

• Mince the oregano, basil, parsley, and garlic.
• In a medium-sized jar with a tight-fitting lid, mix together the minced herbs and garlic, mustard, and vinegar. Add the olive oil a few tablespoons at a time, shaking well to emulsify after each addition. Season with salt and pepper.
• Chill for a couple of hours before preparing the salad.
• Coarsely chop the tomatoes, cucumber, onion, and bell pepper. Combine in a large bowl.
• Add the olives to the vegetables.
• Pour three-quarters of the chilled dressing over the ingredients and toss lightly.
• If needed, cut the feta cheese in large pieces. Lay the cheese on top and drizzle on the remaining dressing.
• Cover with a clean dishtowel, and let stand for 20-30 minutes at room temperature to allow the flavors to blend. Serve!

GRILLED CALAMARI

Steps:

• Preheat grill. Wash squid, pat dry with paper towel. Cut squid into 2-inch tubes and thread onto bamboo skewer. Season both sides with salt and pepper.
• Grill over medium-high heat for 4 minutes each side or until edges slightly charred.
• Drizzle olive oil over cooked calamari, squeeze lime over and top with parsley

CLASSIC GREEK SALAD

Steps:

• Rinse well the cucumber and the tomatoes.
• Cut the tomatoes in halves and than into thick slices. Add to a plate.
• Slice cucumber in half. Cut in small pieces and add to the plate as well.
• Thinly slice the onion and pepper and add to the plate.
• Add the feta and olives on top.
• Drizzle with olive oil and oregano.
• Don't forget the bread for dipping. Enjoy!

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

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

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

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

GREEK SALAD SKEWERS

Steps:

• Cut four 1/2-inch-thick diagonal slices from the cucumber and then quarter each slice. Set the cucumber pieces on a large serving platter and season with 1/4 teaspoons each salt and pepper.
• Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half and then thread through one of the cucumber stacks, pushing the toothpick down to secure it. Drizzle with the olive oil, sprinkle with some more black pepper, and serve.

GRILLED CALAMARI - KALAMARI TIS SKARAS

Steps:

• Gather the ingredients.
• Slice the calamari bodies crosswise into ½-inch rings.
• Combine the oil, garlic, oregano, mint, lemon juice, salt and pepper in a large bowl.
• Add the calamari slices and tentacles to the bowl and toss them to coat well. Cover the bowl with plastic wrap and refrigerate for about 30 minutes-you can heat the grill while you're waiting.
• Drain the calamari in a colander, then lift each piece out separately to allow any remaining liquid to drip off.
• Thread the calamari rings onto metal skewers. Thread skewers through the tentacles to secure. Alternatively, use a grill pan with holes. Grill the calamari over high heat (500 F to 600 F), turning once until it's opaque in color, 1 to 2 minutes at most.
• Remove the squid from the grill and serve immediately with plenty of freshly squeezed lemon juice.