Calamari Salad


  • 1.5kg squid, cleaned
  • 200gr cooked small prawns, optional
  • 1 cup diced red or green capsicum
  • ½ cup sliced Kalamata olives
  • ½ small red onion, thinly sliced in rings
  • 1 tbsp. finely chopped parsley
  • 1 tbsp. capers, rinsed
  • ¼ cup red wine vinegar
  • ¼ tsp. sugar
  • 2 cloves garlic, minced
  • 2 tbsp. finely chopped fresh oregano or ¾ tsp. dried oregano
  • 1 tbsp. finely chopped basil or 1 tsp. dried basil
  • ¾ cup olive oil
  • Salt and freshly ground black pepper
  • Lettuce
  • Cherry tomatoes or tomato wedges


  1. Cut squid bodies crosswise into 5 - 10mm slices.
  2. Cut tentacles crosswise in halves or quarters.
  3. Bring a pot of salted water to boil.
  4. Add squid pieces and simmer 15-30 seconds or until opaque.
  5. Remove with a slotted spoon, rinse in cold water.
  6. Drain again and pat dry with paper towels.
  7. In a large bowl, toss together cooked squid, prawns if using, bell pepper onion rings, olives, parsley and capers.
  8. In a small bowl, combine vinegar, sugar, garlic, oregano and basil.
  9. Using whisk beat the oil in a little at a time.
  10. Pour dressing over salad, toss to distribute. Season with salt and pepper.

Line a platter or individual plates with lettuce or other salad greens.

Mound salad on greens. Garnish with tomatoes.

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