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Rustic calamari salad

Rustic Calamari Salad



  • 3 pouches (8oz each) Toppits Loligo Squid Rings & Tentacles

  • 1 Toppits “Pop Herb” Garlic Cube, or 1 clove garlic, crushed

  • 2 tbsp. fresh lemon juice

  • 1 tbsp. red wine vinegar

  • 1/3 cup extra virgin olive oil

  • 1/2 tsp. salt

  • 1/4 tsp. black pepper

  • 1 small red onion, sliced

  • 1/3 cup Kalamata olives

  • 2 cups grape tomatoes, halved

  • 2 celery ribs, cut into 1/4″ slices

  • 1 cup fresh Italian flat leaf parsley



  1. Rinse squid under cold running water, then lightly pat dry between paper towels.  Cook squid in boiling salted water uncovered until just opaque, 40 to 60 seconds.  Drain and immediately transfer to a bowl of ice cold water to stop cooking.  When squid is cool, drain and pat dry. 

  2. Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.  Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl.  Toss with dressing and season with salt and pepper. 

  3. Let stand at least 15 minutes to allow flavours to develop.  Serves 3 as an entrée, or 6 as an appetizer.


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