Calamares a La Vinagreta (Calamari in Vinaigrette)

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Total Time
10 mins
5 mins

A very light and elegant salad. Serve with crusty french bread and wine for a Mediterranean feast! Also popularly served as an appetizer or "tapa."

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  • 1 small onion
  • 1 green pepper
  • 1 red pepper
  • 1 large ripe tomato, seeded
  • 12 lb cooked calamari, cut in rings (boiled in salted water just until tender, about 2 soon as they turn white) or 1 (1 lb) calamari, cleaned and sliced into rings, tentacles left whole, then cooked
  • 3 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 2 -3 tablespoons chopped parsley
  • salt and pepper


  1. Finely dice onion, tomato and peppers.
  2. Make the vinaigrette: Whisk olive oil, vinegar, salt and pepper until combined.
  3. Toss all ingredients in a bowl and chill for an hour before serving.
  4. For a prettier salad, arrange lettuce leaves on a serving platter, top with salad and garnish with parsley sprigs and lemon wedges.
  5. Note: You may substitute any seafood for the calamari--octopus sliced on the diagonal are really good, shrimp, scallops, mussels, or even a mixture of seafood.