Calamari Salad

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From gourmet magazine comes this wonderful calamari salad – and although it is delicious eaten right after preparation, it’s even better if you allow it to chill for 8 hours in the refrigerator then bring it to room temperature for serving.

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Steps

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Rinse all the squid under running water and pat dry.

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Cut the tentacle bunches in half , and cut the bodies into 1 / 4 to 1 / 3-inch wide rings.

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Cut the wings from the bodies.

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Fill a 5 or 6 quart pot full of water , add a couple teaspoons of salt , and bring it to a boil.

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Prepare a bowl of ice water.

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Cook all the prepared squid pieces in the boiling water until just opaque , a brief 40 to 60 seconds , then remove from pot and immediately plunge into the ice water to halt the cooking.

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When squid has cooled , transfer to a colander , let drain , and pat dry.

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Set aside.

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In a small bowl , whisk together the lemon juice , vinegar , oil , garlic , salt , and pepper.

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Add in onion , stir , and let the dressing stand for 5 minutes.

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In a large bowl , combine the cooked squid , olives , tomatoes , celery , parsley , basil , and feta , then toss with the dressing.

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Let salad stand , tossing occasionally , for at least 15 minutes to allow the flavors to develop.

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Makes 4 main course serv.

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Ingredients

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squid, fresh lemon juice, red wine vinegar, extra virgin olive oil, garlic cloves, salt, fresh ground black pepper, red onion, kalamata olive, cherry tomatoes, celery ribs, flat leaf parsley, fresh basil, feta