Rustic Calamari Salad

 

Ingredients:

• 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

 

Directions:

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 immediately into a bowl of ice-cold water to stop cooking.  When the 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 for 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.