Calamari Salad Recipe
This Calamari Salad is a light, refreshing seafood dish made with tender calamari, crisp vegetables, fresh herbs and a vibrant lemon and olive oil dressing. Perfect as a healthy lunch, elegant starter or satisfying dinner, it's quick to prepare, packed with Mediterranean flavours and ideal for sharing with family and friends.
Equipment
- 1 Sharp Chef’s Knife Essential for safely slicing the calamari and preparing the vegetables into even pieces.🪵
- 1 Large Chopping Board: Provides a sturdy surface for food preparation while keeping ingredients organised.
- 1 Large Saucepan: Used to quickly cook the calamari in boiling water until perfectly tender.
- 1 Large Mixing Bowl Ideal for gently combining the calamari, vegetables and dressing without crushing the ingredients.
- 1 Small Mixing Bowl Perfect for whisking together the lemon dressing before adding it to the salad.
- Measuring Spoons Help ensure accurate seasoning and balanced flavours.
- 1 Citrus Juicer – Makes extracting fresh lemon juice quick and effortless.
- Kitchen Tongs: Useful for removing the calamari from hot water and tossing the salad evenly.
- 1 Kitchen Timer – Helps prevent overcooking the calamari, ensuring it remains tender rather than rubbery.
- 1 Large Serving Platter or Salad Bowl – Allows the Calamari Salad to be presented beautifully, making it even more
Ingredients
- 900 g Fresh Calamari Squid - Cleaned and Sliced
- 250 g Cherry Tomatoes - Halved
- 1 Large Cucumber - Thinly Sliced
- 1 Medium Red Onion - Thinly Sliced
- 1 Red Bell Pepper - Thinly Sliced
- ½ Cup Fresh Parsley - Finely Chopped
- ¼ Cup Fresh Basil Leaves - Torn
- 2 Large Lemons Juice and Zest
- 3 Garlic Cloves - Finely Minced
- 6 Tablespoons Olive Oil - Extra Virgin
- 1½ Teaspoons Sea Salt
- 1 Teaspoon Freshly Ground Black Pepper
- ½ Teaspoon Chilli Flakes - Optional
- 100 g Black Olives - Sliced
- 100 g Mixed Salad Leaves
Instructions
Step 1: Prepare The Calamari
- If you're using whole squid, remove the head, beak, quill and internal organs before washing thoroughly under cold running water.
- Slice the tubes into approximately 1cm rings and leave the tentacles whole if they are small. Larger tentacles can be cut into bite-sized pieces.
- Pat the calamari dry with kitchen paper to remove excess moisture. This helps maintain its delicate texture.
- Fresh, properly prepared squid is the secret to an exceptional Calamari Salad.
Step 2: Cook The Calamari
- Bring a large saucepan of lightly salted water to a rolling boil.
- Carefully add the calamari rings and tentacles.
- Cook for 1½–2 minutes only. Overcooking is the biggest reason calamari becomes tough.
- Immediately transfer the cooked calamari into a bowl of iced water to stop the cooking process.
- Leave for about 2 minutes before draining thoroughly.
- Pat dry using paper towels.
- This quick cooking method keeps your Calamari Salad beautifully tender and juicy.
Step 3: Prepare The Vegetables
- Halve the cherry tomatoes.
- Thinly slice the cucumber.
- Slice the red onion into fine strips.
- Slice the red pepper into thin ribbons.
- Chop the parsley finely.
- Tear the basil leaves by hand to preserve their aroma.
- Slice the olives.
- Wash and dry the salad leaves thoroughly.
- Fresh vegetables provide colour, crunch and freshness that make Calamari Salad irresistible.
Step 4: Make The Dressing
In a small bowl, combine:
- Extra virgin olive oil
- Fresh lemon juice
- Lemon zest
- Minced garlic
- Sea salt
- Freshly ground black pepper
- Chilli flakes (optional)
- Whisk until smooth and slightly emulsified.
- The dressing should taste bright, fresh and perfectly balanced.
- A homemade dressing elevates Calamari Salad far beyond shop-bought alternatives.
Step 5: Assemble The Salad
- Place the cooked calamari into a large mixing bowl.
- Add the cucumber.
- Add the cherry tomatoes.
- Stir in the sliced onion.
- Add the red pepper.
- Fold through the olives.
- Sprinkle in the parsley and basil.
- Pour the dressing evenly over everything.
- Use large spoons to gently fold the ingredients together until everything is evenly coated without crushing the vegetables.
- Your colourful Calamari Salad is now beginning to come together beautifully.
Step 6: Chill Before Serving
- Cover the bowl.
- Refrigerate for 20–30 minutes.
- This resting period allows the calamari to absorb the citrus dressing while the vegetables remain crisp.
- Chilling also enhances the refreshing flavour that makes Calamari Salad such a popular seafood dish.
Step 7: Garnish And Serve
- Arrange fresh salad leaves on a serving platter.
- Spoon the chilled Calamari Salad over the leaves.
- Garnish with extra parsley.
- Add lemon wedges around the platter.
- Finish with a light drizzle of extra virgin olive oil.
Notes
- 🦑 Don't Overcook the Calamari: Cook the squid for just 1½–2 minutes, then immediately transfer it to an ice bath. This is the secret to keeping your Calamari Salad tender rather than rubbery.
- 🍋 Use Fresh Ingredients: Fresh calamari, lemons, herbs and crisp vegetables will give your salad the brightest flavour and best texture.
- ❄️ Chill Before Serving: Refrigerate the salad for 20–30 minutes before serving to allow the dressing to infuse the ingredients and enhance the refreshing taste.
- 🌿 Dress Just Before Serving: For the freshest texture, toss the salad with the dressing shortly before serving, especially if preparing it in advance.
- 🧂 Season To Taste: Since olives can be naturally salty, taste the salad before adding extra salt.
- 🥗 Best Enjoyed Fresh: Calamari Salad is at its finest on the day it is made. While leftovers can be refrigerated for up to 2 days, the vegetables will gradually lose some of their crispness.
- 🍽️ Customise It Your Way: Feel free to add avocado, feta cheese, capers, roasted peppers or extra chilli flakes to create your own delicious variation while maintaining the fresh Mediterranean character of the dish.