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Calamari Salad
This easy Italian calamari salad with seared (not boiled) squid, Kalamata olives, tomatoes, fresh herbs, and lemon vinaigrette comes together fast.
👥 4 Servings⏱️ Prep & Cook: 45 min🔥 Cook: 30 min👤 Gina Marie Miraglia Eriquez📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●whisk
- ●skillet
📝 Preparation Steps
1
Whisk 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, ⅓ cup extra-virgin olive oil, divided, 1 large garlic clove, grated, ½ tsp. Diamond Crystal or ¼ Monton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl to combine. Stir in 1 small red onion, sliced (about 1 cup), and let stand ⏱️ 5 minutes.
. fresh lemon juice2 Tbsp. red wine vinegar1 Tbsplarge garlic clove, grated1
2
Meanwhile, rinse 1½ lb. cleaned squid under cold running water, then pat dry with paper towels. Leave tentacles whole; cut bodies crosswise into ⅓"-wide rings.
½ lb. cleaned squid1
3
Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add squid in an even layer and cook, without stirring, until tentacles begin to curl and rings turn opaque, about ⏱️ 2 minutes. Season with kosher salt and continue to cook, stirring occasionally, until squid is cooked through, 1–⏱️ 2 minutes.
4
Toss cooked squid, ⅓ cup Kalamata olives, pitted and halved lengthwise, 2 cups cherry tomatoes, halved or quartered if large, and 2 celery ribs, sliced into ¼" pieces, with dressing; season with salt and pepper and let stand at least ⏱️ 15 minutes to allow flavors to develop. Add 1 cup flat-leaf parsley leaves, loosely packed, and toss to combine. Editor’s note: This calamari salad recipe was first printed in the April 2005 issue of ‘Gourmet.’ Head this way for more of our favorite Italian seafood recipes →
cherry tomatoes, halved or quartered if large2 cupscelery ribs, sliced ¼" on the diagonal2fresh parsley leaves, loosely packed1 cup
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