Squid Salad Recipe
Mediterranean · Main course · 18 min total
A refreshing and tangy squid salad with tender rings of squid, crunchy vegetables, and a zesty lemon-herb dressing. Perfect as a light appetizer or main course.
15
min prep
min prep
3
min cook
min cook
4
servings
servings
220
kcal/serving
kcal/serving
Ingredients
- 1 lb (450g) fresh or thawed squid, cleaned and sliced into rings
- 1/2 cup cherry tomatoes, halved
- 1/2 cucumber, seeded and diced
- 1/4 red onion, thinly sliced
- 1/4 cup Kalamata olives, pitted and halved
- 2 tbsp fresh parsley, chopped
- 2 tbsp fresh mint, chopped
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- Bring a large pot of salted water to a boil. Add squid rings and cook for 1-2 minutes until just opaque and tender. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well and pat dry.
- In a large bowl, combine cherry tomatoes, cucumber, red onion, olives, parsley, and mint.
- In a small bowl, whisk together olive oil, lemon juice, garlic, salt, and pepper.
- Add the cooled squid to the vegetable mixture. Pour dressing over and toss gently to combine.
- Refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Tips
- Do not overcook squid; it becomes tough and rubbery.
- For extra flavor, add crumbled feta cheese or chopped bell peppers.
- This salad can be stored in an airtight container in the refrigerator for up to 2 days.
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