Grilled Greek Salad with Oregano Marinade

  • 1/3 cup freshly squeezed lemon juice (from 2 medium lemons)
  • 1/3 cup dry white wine
  • 1 cup extra-virgin olive oil
  • 1/2 cup packed fresh oregano (leaves and tender stems only)
  • 1/4 cup packed fresh thyme leaves
  • 1 medium yellow onion, peeled and quartered
  • 3 medium Roma. Quartered lengthwise tomatoes
  • 8 ounces Halloumi cheese, cut into 12 cubes
  • 1 medium red onion, halved and each half quartered
  • 15-20 pitted Kalamata olives onion
  • 1 cup of the marinade
  • 4 small romaine lettuce, halved lengthwise
  • Kosher salt and fresh cracked black pepper

Combine lemon juice, wine, olive oil, oregano, thyme, onion, 2 tsp salt and black pepper in a blender or food processor and process on high until mixture is smooth and uniform, about 1 minute. Makes 2 1/2 cups. Gently toss tomatoes, cheese, red onion and olives with marinade. Refrigerate 15 minutes. On kabob skewers thread an interesting assortment of your ingredients, make sure to pull the onions apart and only thread a couple layers at a time. Heat grill to medium, cook the kabobs, turning every 3-4 minutes for about 10 minutes until veggies are soft and cheese has lovely grill marks. Brush romaine with olive oil and sprinkle with salt and pepper, place cut side down on grill until slightly wilted about 2 minutes. Serve kebabs and romaine drizzled with extra marinade.

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