Calamari Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 8 (entree) to 16 (salad)
Ingredients
  • 1½ lb cleaned squid tubes (bodies), cut into ⅓ inch rings
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons red wine vinegar
  • ⅓ cup extra virgin olive oil
  • 1 large garlic clove, minced
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 small red onion, halved lengthwise, then thinly sliced crosswise (about 1 cup)
  • ⅓ cup pitted Kalamata olives, halved lengthwise
  • 2 cups cherry or grape tomatoes, halved or quartered if large
  • 2 celery ribs, thinly sliced
  • 1 cup loosely packed fresh flat-leaf parsley leaves
  • Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into ⅓-inch-wide rings.
Instructions
  1. Bring a large pot of salted water to boil and add the squid. Cook, uncovered, until the squid is just barely opaque, about 45 seconds. Drain in a colander and immediately transfer the squid to an ice bath to cool. When squid is cool, drain and pat dry.
  2. Whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
  3. Combine the cooled squid, olives, tomatoes, celery, and parsley in a large bowl, and toss with dressing. Let stand at least 15 minutes over preferably overnight before serving to allow flavors to develop.
Recipe by Cooking With Michele® at https://cookingwithmichele.com/2015/01/calamari-salad/