calamari salad

Calamari Salad

Ingredients

1 lb squid, cleaned
1 lemon squeezed
3 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
1 large garlic clove minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 red onion chopped
8 pitted Kalamata olives halved
halved lengthwise
1/2 red pepper chopped
1/2 yellow pepper chopped
2 celery stalks chopped
1/2 cup loosely packed fresh
Italian parsley
1 small cucumber chopped
16 cherry tomatoes left whole


Directions 

Buy squid that has been cleaned








Wash squid and then cut bodies crosswise
into 1/4 inch rings,






and halve tentacles lengthwise.








Place in bowl of water to rinse again.
Bring a large saucepan of salted water to the boil, and place the squid in the boiling water uncovered for l minute. Drain in a colander and immediately put in a bowl of water with ice cubes to stop the cooking. Squid that is overcooked becomes tough and rubbery. Once the squid is cool, drain and pat dry with a paper towel.

Whisk together the juice of one lemon, 3 tablespoons red wine vinegar, 1/3 cup of extra virgin olive oil, 1 large garlic clove minced, 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl. Add 1/2 red onion finely chopped, stir and let stand for five minutes.

Combine the olives, red pepper, yellow pepper, celery and parsley with the cooled squid, add the dressing and mix. Add salt and pepper if needed. Cover and refrigerate for at least an hour.