Squid Kebab with Horiatiki Salad

Ingredients:

• 10 whole, cleaned small squid (tentacles removed)
• 20 wooden skewers
• 1/2 cup olive oil, plus more for grilling
• 1/4 cup red wine vinegar
• 4 chopped cloves of garlic
• 1 tbsp. l. dried oregano
• 1 tbsp fresh oregano
• 1 tbsp fresh thyme leaves
• Juice of 1 lemon
• Salt and ground black pepper
• 4 tomatoes, seeded and diced
• 1 medium red onion, thinly sliced
• 1 medium cucumber, thinly sliced
• 225 g crumbled feta cheese
• 1/2 cup pitted olives
• 1 head romaine lettuce (tear leaves into small pieces)
• Lemon wedges for garnish
• Fresh oregano leaves for garnish

Preparation:

1. Soak 20 wooden skewers in water for about 20 minutes. Rinse the squid carcasses and pat them dry. Cut each carcass from top to bottom to create two triangular pieces. Thread each piece onto a skewer lengthwise. Place the skewers on a serving platter.
   
   For the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme, and lemon juice. Season with salt and pepper. Drizzle half the vinaigrette over the squid, reserving the other half for the salad.
2. Place the tomatoes, onion, cucumber, cheese, olives, and romaine lettuce in a large bowl. Drizzle the remaining vinaigrette over the lettuce and toss to combine. Let marinate while you grill the calamari.
   
   Preheat a grill or grill pan and lightly brush with oil. Grill the squid for 2 minutes per side, no more, or they will become tough. To serve, arrange the salad on a large platter and top with the squid skewers. Garnish with fresh oregano leaves and lemon wedges.