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Grilled squid, vidalia onion, and tomato salad

Grilled Squid, Vidalia Onion, and Tomato Salad

Serves 4.



  • 8 Toppits Arrow Squid Tubes & Tentacles, U/10

  • 3 tbsp. Toppits extra virgin olive oil

  • 4 plum tomatoes, halved

  • 2 medium Vidalia onions, sliced 1/4” thick

  • 1/2 lb arugula

  • 1/2 lb endives

  • 2 tbsp. lemon juice

  • 6 mint leaves, cut chiffonade

  • Salt and pepper to taste




  1. Preheat the grill. 

  2. Cut 3/4 of the way through the squid tubes, leaving the rings connected at the bottom of the tubes.  Brush the squid, onions and tomatoes with olive oil and season with salt and pepper. 

  3. Grill squid for 3 minutes on each side.  Grill onions on both sides until tender, and grill the tomatoes until just soft. 

  4. Toss greens with olive oil and lemon and season with salt and pepper to taste.

  5. Arrange endives on a platter and top with squid, onions, tomato, and mint.  

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