Calamari Salad

This bright, Mediterranean-inspired calamari salad combines tender seafood with briny, crisp elements for a perfect warm-weather dish. The plate showcases delicate, lightly cooked calamari rings and tentacles tossed with a vibrant mix of curly greens, roasted red pepper strips, and thick slices of green olives. A generous shower of fresh, finely chopped chives, along with diced cucumber and scattered capers, provides a crisp texture and sharp, herbaceous finish. Paired with a chilled glass of white wine, it is an effortless yet elegant appetizer or light main course.

Ingredients

• Calamari: 500g fresh calamari tubes and tentacles, cleaned and sliced into rings.
• Greens: 2 cups frisée or mixed spring greens, washed and torn into bite-sized pieces.
• Red Peppers: 1/2 cup roasted red peppers, sliced into strips.
• Olives: 1/3 cup large green olives (such as Castelvetrano), pitted and sliced into thick rings.
• Cucumber: 1/2 small cucumber, diced.
• Capers: 1 tablespoon baby capers, drained.
• Chives: 1/4 cup fresh chives, very finely chopped.
• Dressing: 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 clove minced garlic, kosher salt, and freshly cracked black pepper.

Instructions

1. Prepare the dressing: In a small bowl, whisk together the olive oil, lemon juice, minced garlic, salt, and black pepper. Set aside to let the flavors meld.
2. Cook the calamari: Bring a large pot of generously salted water to a rolling boil. Drop in the calamari rings and tentacles, cooking them for exactly 60 to 90 seconds until they are just opaque and beautifully tender. Immediately remove them with a slotted spoon and plunge them into an ice bath to stop the cooking process. Drain well and pat dry with paper towels.
3. Assemble the base: In a large mixing bowl, combine the fresh greens, roasted red pepper strips, sliced green olives, diced cucumber, and capers.
4. Toss and dress: Add the chilled, perfectly white calamari to the bowl with the vegetables. Pour the lemon vinaigrette over the top and toss gently to ensure all ingredients are evenly coated in the dressing.
5. Garnish and serve: Plate the salad in shallow bowls. Finish by generously scattering the finely chopped chives across the entire dish to recreate that vibrant, restaurant-quality presentation before serving immediately.