Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer
through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk
together the oil, vinegar, garlic, dried and fresh oregano, thyme
and lemon juice
; season with salt and pepper. Pour 1/2 of the vinaigrette
over the calamari; set the other 1/2 aside while you make the salad.
In a large bowl, add the tomatoes
, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari
Heat the grill or a grill pan
and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.