Mediterranean Calamari Salad

Difficulty: ★★☆


  • 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


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.