Calamari Salad

Ingredients for Calamari Salad

• 675g cleaned squid

• 2 tablespoons fresh lemon juice

• 1 tablespoon red-wine vinegar

• 80ml extra-virgin olive oil

• 1 large garlic clove, minced

• 1/2 teaspoons salt

• 1/4 teaspoons black pepper

• 1 small red onion, halved lengthwise, then thinly sliced crosswise (240ml )

• 80ml pitted Kalamata olives, halved lengthwise

• 475ml cherry or grape tomatoes (350g), halved or quartered if large

• 2 celery ribs, cut into 1/4-inch-thick slices

• 1 cup loosely packed fresh flat-leaf parsley leaves

How to make Calamari Salad

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.

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.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

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 flavours to develop.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.