Greek Squid Salad

Ingredients

• 3 sprigs parsley
• 1 small clove garlic
• 1 tbsp Olive Oil
• 300 g squid tubes
• Pepper
• 60 g black olives (with pit)
• 7 tbsp light vinaigrette
• 400 g small cucumber (1 small cucumber)
• 3 tomatoes
• 1 Red Onion
• 1 red bell pepper
• 3 romaine lettuce hearts
• Salt

Instructions

1. 1.

   Wash parsley, shake dry, pluck leaves and chop; peel garlic and finely mince. Mix both with olive oil.

2. 2.

   Remove the chitin parts from the squid tubes and thoroughly strip all dark skins. Rinse cold, pat dry, cut into fine rings. Toss squid rings with the parsley-garlic-olive oil mixture, season with pepper, and let marinate for 45 minutes.

3. 3.

   Pit olives and roughly chop; mix with vinaigrette and set aside.

4. 4.

   Wash cucumber, trim ends, quarter lengthwise, deseed, and dice. Wash tomatoes, cut off stem tips into wedges, then slice into strips.

5. 5.

   Peel onion and shave into very thin rings. Quarter bell pepper, trim, deseed, wash, and dice.

6. 6.

   Clean romaine hearts, wash, dry, and cut into bite-sized pieces.

7. 7.

   Place all ingredients—except the squid rings and olive vinaigrette—on a large serving platter.

8. 8.

   Heat a non‑stick pan and sauté the squid rings over high heat while stirring for 2–3 minutes. Season with salt and spoon over the salad. Drizzle the olive vinaigrette on top and serve immediately.