Calamari salad with tomatoes, olives & lemon
Tender calamari, cherry tomatoes, and olives in a zesty lemon marinade—this fresh Mediterranean calamari salad is light, flavourful, and easy to make
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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.