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Calamari Salad | Print |  E-mail
Calamari Salad

This recipe serves 6

2 lbs. cleaned squid, cut in rings
1 lemon, squeezed
2 garlic cloves, diced fine
1 small red onion, chopped fine
½ tsp. oregano
1 lemon, sliced
½ cup olive oil
¼ cup white wine vinegar
½ cup celery, chopped fine
½ tsp. basil
salt and pepper
2 tbsp. parsley, minced

Wash, clean, and cut squid into rings. In a sauce pan, bring lightly salted water to a boil, and add squid rings and tentacles. Boil for 2 – 3 minutes, or until squid firms up. Chop up tentacles and triangular fins. Put into bowl with oil, lemon juice, garlic, celery, onion and spices. Mix well and refrigerate for 24 hours before serving.

Before serving, sprinkle with parsley; garnish with lemon slices.

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