Calamari Salad

Calamari Salad created by ksd11865

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.

Ready In:
31mins
Serves:
Yields:
Units:

ingredients

directions

  • (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.).
  • Rinse all the squid under running water and pat dry.
  • 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.
  • Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
  • Prepare a bowl of ice water.
  • 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.
  • When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
  • 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.
  • In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
  • Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
  • 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.
  • Makes 4 main course servings, 8 side dish servings.
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RECIPE MADE WITH LOVE BY

@Julesong
Contributor
@Julesong
Contributor
"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."

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  1. ksd11865
    First time making calamari salad, I made this for Xmas eve last year and it was outstanding! Getting ready to make it again. I left out the feta and cut tomatoes to half (since I just don’t like either). I’m making the dressing 2 days ahead, then the whole salad one day ahead so it is at its peak on Xmas eve. I used a red pepper as garnish to make a Christmas wreath. ??
  2. ksd11865
    Calamari Salad Created by ksd11865
  3. Kitchen Musician
    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.
  4. Kitchen Musician
    Calamari Salad Created by Kitchen Musician
  5. iris5555
    This is so tasty! Loved the flavors--the feta is a must in my book
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