Kalamari Salad

⏱ 11 mins 🍽 8 serving(s) 🏷 Squid

This refreshing salad features tender squid rings tossed with a vibrant mix of julienned carrot, diced bell peppers, and red onion. The components are coated in a rich, emulsified dressing of balsamic vinegar, olive oil, garlic, and fresh herbs. After a quick 45-second cook, the squid is combined with the vegetables and left to marinate for at least 3 hours, allowing the flavours to develop fully. It serves eight as a light, flavourful dish.

Kalamari Salad

Ingredients

  • 2/3 cup balsamic vinegar, to taste
  • 2 tablespoons finely chopped fresh basil
  • 1/2 teaspoon oregano
  • 2 tablespoons coarsely chopped fresh parsley
  • 3 tablespoons minced garlic
  • 1 teaspoon sugar
  • 3/4 cup olive oil
  • 2 lbs squid, cleaned and cut into 1/2 inch rings and pieces
  • 1 large carrot, cut into julienne strips
  • 1 red bell pepper, cut into 1/4 inch dice
  • 1 green bell pepper, cut into 1/4 inch dice
  • 1 small red onion, cut into thin rings, separated, and kept in ice water
  • 1/2 cup pitted kalamata olive, halved

Method

  1. Combine the balsamic vinegar, chopped basil, oregano, parsley, minced garlic, sugar, salt, and pepper by whisking. While whisking, slowly pour in the olive oil in a thin stream until the dressing emulsifies.
  2. Bring a saucepan of salted water to a boil. Cook the prepared squid in it for exactly 45 seconds.
  3. Drain the squid immediately and rinse it under cold running water.
  4. Transfer the cooled squid to a large bowl. Add the carrot strips, diced bell peppers, onion rings, and halved olives.
  5. Pour the prepared dressing over the squid and vegetable mixture.
  6. Toss everything together until evenly coated. Cover the bowl and refrigerate the salad to marinate for at least 3 hours, or for up to 24 hours, before serving.

Nutrition (per serving)

Sodium125700 mg

Recipe details

CategorySquid
Authorevelynathens