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Easy Grilled Greek Salad Skewers
Blistered cherry tomatoes, tender zucchini, and salty feta cheese create a satisfying contrast of textures in this deconstructed take on a classic. Grilling the ingredients adds a deep, smoky flavor that transforms a traditional cold dish into a standout summer side. You'll love how the lightly charred romaine lettuce serves as a warm, crisp base for the marinated vegetable skewers. It's a brilliant way to use the grill when you're already cooking outside.
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
- 1Submerge eight 10-inch or 12-inch wooden skewers in warm water for 15 minutes. If using metal skewers, skip this step.
- 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.
- 3Dip each of the four romaine lettuce halves into the vinaigrette, turning to coat all sides evenly. Shake off any excess dressing back into the bowl, then transfer the romaine to a plate and set aside.
- 4Add the black olives, cherry tomatoes, zucchini pieces, red onion wedges, and chopped mint to the remaining vinaigrette in the bowl. Toss to coat everything thoroughly.
- 5Slide the marinated vegetables and olives onto the prepared skewers, alternating the ingredients until the skewers are full.
- 6Spray the cold grill grates with cooking spray, then preheat the grill to 400°F or medium-high heat. Oiling cold grates is safer and helps prevent the vegetables from sticking once heated.
- 7Arrange 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. Transfer the cooked skewers to a serving platter.
- 8Place the romaine halves cut-side down directly on the grill grates. Cook uncovered for 1 to 2 minutes until lightly charred. Keep a close eye on them, as lettuce leaves burn quickly.
- 9Roughly chop the grilled romaine and distribute it evenly among four serving bowls. Top with crumbled feta cheese, the remaining 1/4 teaspoon of dried oregano, and two vegetable skewers per bowl.
Nutrition
237kcal
Calories
9g
Protein
16g
Fat
9g
Fiber
534mg
Sodium
25mg
Cholesterol
Notes
- Prep tip: Don't skip soaking the wooden skewers. It prevents them from catching fire on the hot grill.
- Indoor cooking: If you don't have an outdoor grill, you can cook the skewers indoors using a stovetop grill pan or a heavy skillet over medium-high heat.
- Alternative method: You can also broil the skewers in an oven or toaster oven. Watch them closely and adjust the cooking time as needed to prevent burning.