Calamari Salad
A fresh Mediterranean-style salad featuring tender squid rings tossed with cherry tomatoes, Kalamata olives, red onion, and parsley in a bright lemon-garlic vinaigrette.
Ingredients
- •1½ lb cleaned squid
- •2 tablespoons fresh lemon juice
- •1 tablespoon red-wine vinegar
- •⅓ cup extra-virgin olive oil
- •1 clove garlic
- •½ teaspoon salt
- •¼ teaspoon black pepper
- •1 small red onion
- •⅓ cup pitted Kalamata olives
- •2 cups cherry or grape tomatoes
- •2 ribs celery
- •1 cup fresh flat-leaf parsley leaves
Cooking Instructions
- 1.
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 1/3-inch-wide rings.
5 min
- 2.
Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
3 min
- 3.
Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
5 min
- 4.
Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.
15 min
