Squid Salad

Ingredients

• 2 red onions
• 2 Garlic cloves
• 2 stalks celery
• 1 kg small calamari (pre‑cooked)
• 4 tbsp olive oil
• a splash dry white wine
• 250 g cocktail tomatoes
• 100 g black olives (pitted)
• 2 tbsp white balsamic vinegar
• 1 tbsp Lemon Juice
• Salt
• ground pepper

Instructions

1. 1.

   Peel the onions and garlic. Slice the onions into strips and finely chop the garlic. Wash, trim, and cut the celery into pieces; roughly chop the celery leaves. Rinse the calamari thoroughly, pat dry, slice the tubes into rings and leave the tentacles whole or cut them into pieces depending on size. Sauté the squid with onions, garlic, and celery in 2 tbsp hot olive oil for 2–3 minutes over medium heat. Deglaze with wine at gentle heat and steam gently for 4–5 minutes. Remove from heat and let cool to lukewarm.

2. 2.

   Wash and quarter the tomatoes. Drain the olives. Combine the tomatoes, remaining oil, vinegar, lemon juice, celery leaves, salt, and pepper with the calamari; taste and serve.