Classic Greek Salad Topped With Grilled Calamari Skewers
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 25.9806 |
| Energy (kCal) | 524.6222 |
| Carbohydrates (g) | 74.0516 |
| Total fats (g) | 18.5865 |
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Cuisine
European >> Greek >> Greek
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 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. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| wooden skewer | 20 | - | - | - | - | ||
| calamari | 10 | - | - | - | - | ||
| extra virgin olive oil | 1/2 | cup | - | - | - | - | |
| red wine vinegar | 1/4 | cup | 11.3525 | 0.1613 | 0.0239 | 0.0 | |
| garlic clove | 4 | chopped | - | - | - | - | |
| oregano | 1 | tablespoon | dried | 7.95 | 2.0676 | 0.27 | 0.1284 |
| oregano | 1 | tablespoon | 7.95 | 2.0676 | 0.27 | 0.1284 | |
| thyme leave | 1 | tablespoon | - | - | - | - | |
| lemon | 1 | 1.2808 | 0.4116 | 0.0486 | 0.0132 | ||
| kosher salt | 1 | teaspoon | - | - | - | - | |
| black pepper | 1 | teaspoon | 5.773 | 1.4708 | 0.239 | 0.075 | |
| tomato | 4 | seeded cut | 248.2759 | 55.0525 | 12.9535 | 2.1589 | |
| red onion | 1 | sliced | 44.0 | 10.274000000000001 | 1.21 | 0.11 | |
| cucumber | 1 | sliced | - | - | - | - | |
| feta cheese | 1/2 | crumbled | 198.0 | 3.0675 | 10.6575 | 15.96 | |
| kalamata olive | 1/2 | cup | pitted | - | - | - | - |
| romaine lettuce | 1 | 7.99 | 1.5463 | 0.5781 | 0.141 | ||
| lemon wedge | 4 | - | - | - | - | ||
| oregano leaf | 4 | - | - | - | - |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.