Grilled Greek Salad Skewers

Ingredients

• 2 tablespoons extra-virgin olive oil
• ½ cup jarred or canned pitted black olives, drained and brine reserved
• 1 tablespoon red wine vinegar
• 1 teaspoon honey
• ¾ teaspoon dried oregano, divided
• ¼ teaspoon kosher or sea salt
• ¼ teaspoon black pepper
• 2 heads romaine lettuce, cut in half lengthwise
• 2 cups cherry or grape tomatoes
• 1 medium zucchini, cut into 1-inch pieces
• 1 medium red onion, cut into 1-inch wedges
• ½ cup chopped fresh mint or basil, leaves and stems
• 4 ounces feta cheese, crumbled

Instructions

1. 1Submerge eight 10-inch or 12-inch wooden skewers in warm water for 15 minutes, or prepare metal skewers for use.
2. 2Whisk the olive oil, 2 tablespoons of reserved olive brine, red wine vinegar, honey, 1/2 teaspoon of dried oregano, salt, and black pepper together in a large mixing bowl.
3. 3Dip each of the four romaine lettuce halves into the vinaigrette, turning them to coat all sides evenly.
4. 4Shake off any excess dressing from the lettuce back into the bowl, then transfer the romaine halves to a plate and set them aside.
5. 5Add the black olives, cherry tomatoes, zucchini pieces, red onion wedges, and chopped mint to the remaining vinaigrette in the bowl, tossing to coat everything thoroughly.
6. 6Slide the marinated vegetables and olives onto the prepared skewers, alternating the ingredients until the skewers are full.
7. 7Spray the cold grill grates with cooking spray, then preheat the grill to 400°F or medium-high heat.
8. 8Arrange the loaded skewers on the hot grill, close the lid, and cook for 7 to 8 minutes, flipping them halfway through, until the vegetables are tender and show grill marks.
9. 9Move the cooked skewers to a serving platter, then place the romaine halves cut-side down directly on the grill grates and cook uncovered for 1 to 2 minutes until lightly charred.
10. 10Chop the grilled romaine roughly and distribute it evenly among four serving bowls, then top with crumbled feta cheese and the remaining 1/4 teaspoon of dried oregano.
11. 11Place two grilled vegetable skewers over each bowl of salad and serve right away.
12. 12Choose a gas grill over a charcoal grill for a more energy-efficient cooking process.
13. 13Heat the gas grill quickly to reduce air pollutants and save time during preparation.
14. 14Clean the grill grates thoroughly after every use to maintain optimal performance and energy efficiency.
15. 15Cook the skewers indoors using a stovetop grill pan or a heavy skillet if an outdoor grill is unavailable.
16. 16Broil the skewers in an oven or toaster oven as an alternative indoor method, watching closely to adjust the cooking time as needed.

Nutrition

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