Forktionary

Calamari Salad Recipe

Indulge in this exquisite calamari salad, a recipe straight from a gourmet magazine! Perfectly tender calamari, vibrant vegetables, and a zesty lemon-herb dressing create a symphony of flavors. While delicious immediately, chilling for 8 hours unlocks an even deeper, more complex taste. This impressive salad is perfect for a light lunch, appetizer, or a sophisticated summer dinner party. Prepare to impress!

Prep Time 20 mins
Cook Time 31 mins
Calories 369.1 kcal
Protein 56g
Rating 5.0 (6 Reviews)
Calamari Salad 12

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Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Calamari Salad

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How to Make Calamari Salad

  1. Rinse 1 pound of fresh squid under cold running water and pat thoroughly dry with paper towels.
  2. Cut the tentacle bunches in half. Slice the squid bodies into 1/4 to 1/3-inch wide rings.
  3. Carefully remove and discard the wings from the bodies.
  4. Fill a 5-6 quart pot with 4 cups of water. Add 2 teaspoons of salt and bring to a rolling boil.
  5. Prepare a bowl filled with ice water.
  6. Add the prepared squid pieces to the boiling water. Cook for 40-60 seconds, or until just opaque. Immediately transfer the squid to the ice water bath to stop the cooking process.
  7. Once the squid has completely cooled, transfer it to a colander to drain. Pat dry with paper towels.
  8. Set the cooked squid aside.
  9. In a small bowl, whisk together 1/4 cup fresh lemon juice, 2 tablespoons red wine vinegar, 1/2 cup extra virgin olive oil, 2 cloves minced garlic, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper.
  10. Add 1/2 cup finely chopped red onion to the dressing, stir well, and let stand for 5 minutes to allow the flavors to meld.
  11. In a large bowl, combine the cooled squid with 1/2 cup pitted Kalamata olives, 1 cup chopped cherry tomatoes, 1/2 cup chopped celery, 1/4 cup chopped fresh parsley, 1/4 cup chopped fresh basil, and 1/2 cup crumbled feta cheese. Gently toss with the prepared dressing.
  12. Let the salad sit, tossing occasionally, for at least 15 minutes to allow the flavors to fully develop. For best results, chill for 8 hours and bring to room temperature before serving.
  13. Yields: 4 main course servings, 8 side dish servings

Nutrition Information (Approximate per serving)

Sodium

19 g

Sugar

17g

Fat

16g

Carbs

4g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Main Courses Lunch Main Dish / Dinner Side Dishes Seafood European Italian Mediterranean American Healthy Gluten Free Summer Recipes

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion Main Dish Salads Seafood Vegetables European Diabetic Dinner Party Holiday Event Picnic Summer Italian Dietary Low Sodium Seasonal Low Saturated Fat Low Calorie Low Carb Independence Day Low In Something No Shell Fish Squid Onions Tomatoes To Go