calamari salad

Calamari Salad with Pickled Vegetables Recipe

This recipe is fresh and zesty so it’s perfect for the summer months. If you have time, let the salad chill overnight in the fridge so the flavours become more intense!

Serves 4
25 mins
Difficulty: Medium


400g cleaned squid
2 tbsp lemon juice
2 tbsp red wine vinegar
100ml extra virgin olive oil
1 garlic clove, crushed
1 small red onion, thinly sliced
40g pitted Kalamata olives, halved
50g cherry tomatoes
1/4 cucumber, deseeded and sliced
1 tsp capers
1 chilli, deseeded and sliced
Fresh parsley
Salt and pepper


  • Clean the squid and tentacles under cold running water. Pat them dry with paper towels and slice into rings
  • Cooked squid in a pan of salted boiling water for 2 minutes
  • Drain and transfer to a bowl of ice and cold water.
  • In a large bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, pepper. Add the onion, tomatoes, olives, chilli, capers, cucumber, and parsley. Add in the squid and marinate for at least 15 minutes


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