This Mediterranean-style Calamari Salad is a celebration of fresh, clean flavors — tender squid tossed with lemon, olive oil, cumin, and a colorful mix of tomato, red onion, and cilantro. Light yet satisfying, it’s the kind of dish you’d find seaside on a warm afternoon, paired with chilled white wine and crusty bread. The gentle steaming keeps the squid perfectly tender, while the zesty dressing brings everything to life. Ideal as a starter, a light lunch, or part of a seafood spread.
INGREDIENTS:
1 1/2 pounds squid, tubes and tentacles, cleaned and patted dry
2 tablespoons freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin, lightly toasted*
1/4 teaspoon red pepper flakes
3/4 cup finely chopped and seeded tomato**
1/4 cup finely chopped red onion
2 tablespoons capers, drained
1/4 cup chopped fresh cilantro leaves
* To toast the cumin, heat a small dry skillet over medium-high heat. Shake or stir for 30 seconds until fragrant, then remove immediately to prevent burning.
**For a festive look, use multicolored cherry tomatoes, halved.
METHOD:
Cut the squid bodies (tubes) in half lengthwise, then into 1/2-inch wide strips. Cut tentacles in half lengthwise if large. Pat everything dry with paper towels.
Fill a 6-quart saucepan with 1/2 inch of water and bring to a boil over high heat. Reduce to a simmer and place the squid in a steamer basket over the water. Cover and steam for 2–3 minutes, just until the squid turns opaque and tender.
Immediately transfer the squid to an ice water bath to stop the cooking. Once cool, drain thoroughly and pat dry.
In a large bowl, whisk together lemon juice, olive oil, salt, black pepper, toasted cumin, and red pepper flakes.
Add the cooked squid, tomatoes, red onion, capers, and cilantro. Toss gently to combine, coating all ingredients evenly with the dressing.
Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld. Serve over a bed of fresh greens with lemon wedges and slices of crusty baguette.
Serving Suggestions:
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Serve chilled as a light lunch or appetizer.
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Pair with a crisp Sauvignon Blanc or dry rosé.
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Add diced avocado or cucumber for extra freshness.
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For a heartier meal, serve alongside grilled shrimp or octopus.
YIELD: 4 servings
