This light and refreshing calamari salad is the perfect balance of bright citrus, juicy tomatoes, and briny olives. The tender baby calamari is quickly blanched and then marinated in a zesty dressing, allowing the flavours to develop beautifully. Served chilled, it makes a fantastic appetiser or light meal, ideal for warm-weather dining. Simple to prepare yet packed with bold Mediterranean flavours, this healthy high protein dish is a must-try for seafood lovers

You can eat it on the same day, but I advise making it the day before, allowing the flesh to marinate in all the vibrant flavours. It’s also the perfect salad to adapt to your taste and add a variety of other things. I’ve kept it quite simple and Mediterranean with just red onions, parsley, olives, parsley, tomatoes, lemon and olive oil.

A delicious calamari salad with tomatoes, olives & lemon

In the past, I have always loved flash-cooking calamari over high heat and in oil. Like my salt & pepper squid recipe and love all the crunchy textural bits, but with this recipe, you do not compromise on any flavour.

It’s a perfect dish for sharing or to put out as a starter mezze platter if you have guests. I love it over a bowl of chopped-up mixed greens, like baby spinach, watercress, rocket and romaine lettuce. The marinade makes a delicious dressing so nothing else is required.

I buy packs of frozen baby calamari from my fishmonger that has 70% tubes and 30% baby tentacles which I LOVE, so keep it on hand in the freezer and easily defrost in water if needs be.

The dressing ingredients are important here for flavour, so pull out your best olive oil for this one. As a recipe variation and if you wanted to really ramp up the summery Med flavours, you could add anchovies and capers.

Ingredients to make calamari salad with tomatoes, olives & lemon

500g baby calamari tubes and tentacles
Juice of 1 medium lemon (about 2 tablespoons)
2 tablespoons red wine vinegar
100ml extra virgin olive oil
1 clove garlic, squashed
1 small red onion or red shallot, finely chopped
1 celery stalk, cut lengthways and finely chopped
1½ cups cherry tomatoes, halved
Handful of black kalamata olives (adjust to preference)
2 tablespoons finely chopped Italian flat-leaf parsley
Sea salt flakes & black pepper, to taste
Pinch of dried chilli flakes or chopped red chilli (optional)

A few substitution ideas

Calamari Substitutes:

Prawns or Shrimp – Lightly poached for a similar texture.
Octopus – Cooked and chopped for a meatier bite.
Scallops – Seared and sliced for a sweet, delicate flavour.

Dressing Substitutes:

Lime Juice instead of Lemon Juice – For a slightly more tropical citrus kick.
Apple Cider Vinegar instead of Red Wine Vinegar – Adds a milder tang.
Avocado Oil instead of Olive Oil – A great alternative with a neutral flavour.

Vegetable Substitutes:

Cucumber instead of Celery – Adds crunch with a milder taste.
Roasted Red Peppers instead of Cherry Tomatoes – For a smoky sweetness.
Green Olives instead of Black Kalamata Olives – A slightly sharper, brinier flavour.

Herb & Spice Substitutes:

Cilantro instead of Parsley – For a fresh, citrusy note.
Dried Oregano instead of Chilli Flakes – Adds an earthy Mediterranean touch

Storage Instructions

Refrigeration: Store any leftover salad in an airtight container in the fridge for up to 2 days. The flavours will continue to develop, making it even more delicious.
Avoid Freezing: Calamari can become tough and watery after freezing and thawing, so it’s best enjoyed fresh.
Serving Tip: If stored overnight, allow the salad to sit at room temperature for 10–15 minutes before serving to enhance the flavours.

A few of my other calamari recipes

Quick and easy salt & pepper calamari (with a few delicious garnishes)

Baby calamari with pan-fried bacon, red pepper, garlic, lemon & chilli

Zuppe di pesce

Salt & pepper fried baby squid with chilli & lime aioli

Recipe – serves 4 as a salad or starter

Prep Time:10

Cook Time:3

Ingredients

500 grams baby calamari tubes and tentacles
2 tbsp Juice from one medium lemon
2 Tbsp red wine vinegar
100 ml extra virgin olive oil
1 clove garlic squashed
1 small red onion or shallot finely chopped
1 celery stalk cut lengthways and then very finely chopped
1 ½ cups halved cherry tomatoes
handful of black kalamata olives as many as you would like
2 Tbsp finely chopped Italian flat leaf parsley
Sea salt flakes & black pepper
Pinch of dried chilli flakes or chopped red chilli to taste (optional

Instructions

Bring a pot of salty water to a boil. Rinse the calamari and pat it dry. Cut the tubes into 1 – ½ cm strips and half the tentacles if they are really big. If they are baby ones, leave them whole.
Drop the calamari into the boiling water and cook for one minute and until firm and white. Remove and immediately drain, rinse and then place in a bowl of ice water with ice blocks to stop the cooking process. This ensures you get really tender calamari.
Make the marinade by placing the red onions in a bowl then adding all the other ingredients. Toss to combine and adjust the seasoning to preference. It needs a fair amount of salt and pepper.
Add the cooled and drained calamari and coat it well in the dressing. Store in the fridge overnight to marinate.

Notes

Storage Instructions

Refrigeration: Store any leftover salad in an airtight container in the fridge for up to 2 days. The flavours will continue to develop, making it even more delicious.
Avoid Freezing: Calamari can become tough and watery after freezing and thawing, so it’s best enjoyed fresh.
Serving Tip: If stored overnight, allow the salad to sit at room temperature for 10–15 minutes before serving to enhance the flavours.