Last night I made this fresh and incredibly easy salad for dinner. It has all the elements of a true Mediterranean meal, and it helped me keep to my new diet requirements of trying to eat the Mediterranean way. I purchased the squid in tubes and cut them into rings. I used the tentacles as well for the recipe. Cooking squid needs to be done really fast, otherwise they become like rubber! So, in boiling salted water, I cooked the squid for about 1 minute until they were opaque and that was it!
Here’s the recipe:
Combine cooked drained squid with 1/3 cup pitted Kalamata olives halved lengthwise, 2 cups chopped tomatoes, 2 chopped celery stalks, and 1 cup fresh parsley leaves. For the dressing, combine 2 T. lemon juice, 1 T. red wine vinegar, 1/3 cup olive oil, 1 minced garlic clove, salt and pepper, and 1 small chopped red onion. Mix all together and enjoy! It couldn’t be easier than this. And the flavors get even more enhanced by letting the salad sit for a few hours prior to eating it (in the refrigerator, of course).