Calamari Salad


2 tablespoons kosher or sea salt, plus extra to taste
2 pounds cleaned squid, tubes cut into 1/4-inch rings, tentacles coarsely chopped
1 cup olive oil
1/3 cup red wine vinegar
2 tablespoons minced garlic (about 3-4 large cloves)
1/4 cup firmly packed minced fresh parsley
Freshly ground black pepper
1 handful black olives, pitted, roughly chopped (optional)
Salad greens and/or tomatoes


In a large saucepan, bring 1 gallon water and 2 tablespoons salt to a rolling boil. Have a colander ready in the sink.

Add squid to boiling water and cook, stirring continuously, just until it turns opaque, about 1 minute (overcooked squid turns tough). Drain immediately.

In a large, nonreactive bowl, whisk remaining ingredients together. Add squid and toss well to coat. Cover and refrigerate at least 2 hours before serving. (Salad will keep 2-3 days.)

Serve squid on a pile of salad greens or sliced tomatoes.


6 servings

Preparation Time

10 Minutes

Total Time

2 Hours

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