Greek Salad On The Grill Recipe

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Greek Salad On The Grill
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Ingredients:

Directions:

  1. Heat the grill to a medium temperature (about 350°F). If using wooden skewers, place them in a dish of water to soak for 15 minutes, so they do not burn.
  2. Slice onion half into six lengthwise wedges and place in a large mixing bowl. Quarter tomatoes and cut halloumi into 12 cubes, then place in the bowl with onion. Season well with salt and freshly ground black pepper, and gently toss to combine.
  3. Cover vegetable mixture with 1/2 cup of the Oregano Marinade, and gently toss until vegetables and cheese are evenly coated.
  4. On each skewer, thread 1 tomato quarter, 1 halloumi cube, and 1 onion wedge, followed by another tomato quarter and another halloumi cube. Place the skewers in a large, shallow dish and cover with remaining marinade from the bowl. Allow to marinate for at least 15 minutes.
  5. Brush halved hearts of romaine with olive oil, and season well with salt and freshly ground black pepper. Reserve in a cool place until ready to grill.
  6. When the grill is heated, remove the kebabs from the marinade, allowing excess to drip away before placing them on the grill. Cook, turning kebabs every 3 to 4 minutes, until vegetables are tender and charred and cheese is soft; total cooking time will be about 10 minutes. About 3 minutes before the kebabs are finished, place halved romaine hearts on the grill, cut side down. Grill until romaine is slightly wilted and charred on the cut side, about 3 minutes.
  7. To serve, transfer grilled hearts of romaine, kebabs, and olives to a large serving platter. (If desired, remove cheese and vegetables from the skewers and chop all salad ingredients.) Drizzle a few tablespoons of the remaining 1/2 cup oregano marinade over the salad, passing extra on the side.
  8. MARINADE:
  9. 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
  10. 1/3 cup dry white wine
  11. 1 cup extra-virgin olive oil
  12. 1/2 cup packed fresh oregano (leaves and tender stems only)
  13. 1/4 cup packed fresh thyme leaves
  14. 1 medium yellow onion, peeled and quartered
  15. 2 teaspoons kosher salt
  16. 1 teaspoon freshly ground black pepper
  17. INSTRUCTIONS
  18. Combine all ingredients in a blender or food processor and process on high speed until mixture is smooth and uniform, about 1 minute. Refrigerate until ready to use.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 353.57 Kcal (1480 kJ)
Calories from fat 280.12 Kcal
% Daily Value*
Total Fat 31.12g 48%
Cholesterol 14.36mg 5%
Sodium 977.63mg 41%
Potassium 159.14mg 3%
Total Carbs 7.84g 3%
Sugars 2.21g 9%
Dietary Fiber 0.8g 3%
Protein 9.4g 19%
Vitamin C 9.3mg 15%
Vitamin A 0.4mg 13%
Calcium 367.4mg 37%
Amount Per 100 g
Calories 211.3 Kcal (885 kJ)
Calories from fat 167.41 Kcal
% Daily Value*
Total Fat 18.6g 48%
Cholesterol 8.58mg 5%
Sodium 584.26mg 41%
Potassium 95.11mg 3%
Total Carbs 4.68g 3%
Sugars 1.32g 9%
Dietary Fiber 0.48g 3%
Protein 5.62g 19%
Vitamin C 5.5mg 15%
Vitamin A 0.2mg 13%
Calcium 219.5mg 37%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 9.5
    Points
  • 10
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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