Calamari Salad

Granskad av UK receptredaktörerFörfattad av UK receptredaktörerUrsprungligen publicerad 28 jan 2026

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This Mediterranean calamari salad is a vibrant, heart-healthy dish that celebrates the fresh flavours of the coast. By gently blanching the squid for less than a minute, you achieve a tender texture that pairs beautifully with the crunch of sliced celery and the sweetness of cherry tomatoes. The light, zesty dressing, featuring extra-virgin olive oil and fresh lemon juice, ties the ingredients together while allowing the delicate seafood to remain the star of the plate.

Packed with protein and rich in healthy fats from the olives and olive oil, this salad makes for an elegant starter or a nutritious light lunch. The inclusion of flat-leaf parsley and red onion adds a savoury depth and bright colour, making it as visually appealing as it is delicious. For the best results, allow the salad to marinate for fifteen minutes before serving to let the garlic and vinegar infuse the squid.

Ingredients for Calamari Salad

675g cleaned squid
2 matskedar färsk citronsaft
1 tablespoon red-wine vinegar
80ml extra jungfruolivolja
1 stor vitlöksklyfta, hackad
1/2 teskedar salt
1/4 teskedar svartpeppar
1 small red onion, halved lengthwise, then thinly sliced crosswise (150g )
50g pitted Kalamata olives, halved lengthwise
300g cherry or grape tomatoes (350g), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

How to make Calamari Salad

Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.

Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavours to develop.

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