Calamari salad with tomatoes, olives & lemon

Name: Calamari salad with tomatoes, olives & lemon
Prep time: 10 min
Cook time: 3 min
Yield: 1 serving
Ingredients: 500 grams baby calamari tubes and tentacles; 2 tbsp Juice from one medium lemon; 2 Tbsp red wine vinegar; 100 ml extra virgin olive oil; 1 clove garlic; 1 small red onion or shallot; 1 celery stalk; 1 ½ cups halved cherry tomatoes; handful of black kalamata olives; 2 Tbsp finely chopped Italian flat leaf parsley; Sea salt flakes & black pepper; Pinch of dried chilli flakes or chopped red chilli to taste (optional

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Prep Time
10 mins
Cook Time
10 mins
Course
Appetizer
Cuisine
Mediterranean

Calamari salad with tomatoes, olives & lemon

Iris Warren

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Tender calamari, cherry tomatoes, and olives in a zesty lemon marinade—this fresh Mediterranean calamari salad is light, flavourful, and easy to make

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Ingredients

500 grams baby calamari tubes and tentacles
2 tbsp Juice from one medium lemon
2 Tbsp red wine vinegar
100 ml extra virgin olive oil
1 clove garlic squashed
1 small red onion or shallot finely chopped
1 celery stalk cut lengthways and then very finely chopped
1 ½ cups halved cherry tomatoes
handful of black kalamata olives as many as you would like
2 Tbsp finely chopped Italian flat leaf parsley
Sea salt flakes & black pepper
Pinch of dried chilli flakes or chopped red chilli to taste (optional

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Instructions

Bring a pot of salty water to a boil. Rinse the calamari and pat it dry. Cut the tubes into 1 – ½ cm strips and half the tentacles if they are really big. If they are baby ones, leave them whole.
Drop the calamari into the boiling water and cook for one minute and until firm and white. Remove and immediately drain, rinse and then place in a bowl of ice water with ice blocks to stop the cooking process. This ensures you get really tender calamari.
Make the marinade by placing the red onions in a bowl then adding all the other ingredients. Toss to combine and adjust the seasoning to preference. It needs a fair amount of salt and pepper.
Add the cooled and drained calamari and coat it well in the dressing. Store in the fridge overnight to marinate.

Notes

Refrigeration: Store any leftover salad in an airtight container in the fridge for up to 2 days. The flavours will continue to develop, making it even more delicious.
Avoid Freezing: Calamari can become tough and watery after freezing and thawing, so it’s best enjoyed fresh.
Serving Tip: If stored overnight, allow the salad to sit at room temperature for 10–15 minutes before serving to enhance the flavours.