Mediterranean Calamari Salad Recipe

Mediterranean Calamari Salad

Difficulty: ★★☆

Ingredients

1-1/2 lb Fresh squid rings.
1 Garlic clove, minced.
1 Small red onion, thinly sliced.
2 Cups cherry tomatoes, halved.
1/3 Cup pitted Kalamata olives, halved lengthwise.
1/3 Pound mixed baby salad leaves.
2 Tablespoons fresh lemon juice.
Red wine vinegar, a splash.
1/3 Cup virgin olive oil.
Salt and freshly ground pepper.
Water.

Category: First course

Instructions

Whisk garlic, lemon juice, vinegar and oil in a bowl. Season with salt and pepper. Stir in sliced onion and set aside for a few minutes. Rinse squid. Place salted water in a large Magefesa Dutch Oven and bring to a boil. Add the squid rings and cook, uncovered, for about 50 seconds, until just opaque. Drain in a colander and place under running cold water. Once cooled, drain and pat dry. Place salad leaves in a large bowl. Add squid, olives and tomatoes. Toss with dressing and mix well. Rectify seasoning, if needed. Let stand for a few minutes before serving to help flavors blend.

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