Total Time
Prep 30 mins
Cook 1 min

From Gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.

Ingredients Nutrition


  1. (If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
  2. Rinse all the squid under running water and pat dry.
  3. Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
  4. Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
  5. Prepare a bowl of ice water.
  6. Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
  7. When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
  8. In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
  9. In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
  10. Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
  11. Note: although good eaten right after preparation, it’s even better if you chill it for 8 hours – tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sautéed lightly before adding it to the salad.
  12. Makes 4 main course servings, 8 side dish servings.
Most Helpful

This was a HUGE hit at my family's Christmas Eve gathering. I prepared it the night before and as suggested, brought it to room temperature before serving. It will always have a place at our annual Feast of the Seven Fishes.

Kitchen Musician December 25, 2012

This is so tasty! Loved the flavors--the feta is a must in my book

iris5555 August 23, 2012

I thought this was excellent. It tastes great even without the feta. I did sub cilantro for the parsley though. Yummy!

sailornicky January 13, 2012