Calamari Salad
Lightly poached calamari rings tossed with cherry tomatoes, capers, red onion, and a sharp lemon and olive oil dressing, an Aegean island salad.
Greek
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Halve 200g cherry tomatoes. Finely slice 0.5 medium red onion. Rinse 2 tbsp capers. Mince 1 garlic clove. Roughly chop 15g flat-leaf parsley. Whisk together 4 tbsp olive oil, 3 tbsp lemon juice, garlic, 0.5 tsp oregano, 0.75 tsp salt, and 0.25 tsp pepper until emulsified.
Boil
Bring a medium pot of salted water to a gentle simmer over medium heat. Add 400g calamari rings and poach 2 to 3 minutes until just opaque and tender. Drain immediately and spread on a tray to cool 5 minutes.
Build
Add cooled calamari, cherry tomatoes, capers, red onion, and parsley to the dressing bowl. Toss gently to coat all ingredients evenly with dressing.
Plate
Arrange 60g rocket on two plates and spoon calamari salad over the top. Serve immediately with crusty bread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.