• Cooking Time:
  • Servings: 4
  • Preparation Time:


May change recipe to Asian by leaving out the cucumbers, olives, tomatoes, adding a cooked noodle, and flavoring with with rice wine vinegar, toasted sesame oil, chili oil, fish sauce, and sesame seeds. Add cashews or peanuts if you like.


  • 1 1/2 lb cleaned squid
  • 2 tbsp fresh lemon juice
  • 1 tbsp balsamic vinegar
  • 1/3 cup extra virgin olive oil
  • 2 lrg cloves garlic, minced
  • 1 dash salt, pepper
  • 1 cup sweet onion, thily sliced crosswise
  • 1/3 cup pitted Kalamata olives, halved
  • 2 cups cherry tomatoes, halved
  • 1 cup cucumber or red pepper diced
  • 1/2 cup loosely packed cilantro or basil


  • Rinse squid under cold water then pat dry between paper towels.
  • Halve tentacles lengthwise and cut bodies into 1/3 inch rings.
  • Cook squid in 6 qt. pot of boiling salted water uncovered, until just opaque.
  • About 40 to 60 seconds.
  • Drain in colander and transfer to bowl of ice water to stop cooking.
  • When cool, drain and pat dry.
  • Whisk together lemon, vinegar, oil, garlic, salt and pepper in a small bowl; stir in onion and let stand 5 minutes.
  • Combine squid, olives, tomatoes, cucumber and herbs in a large bowl.
  • Toss with dressing and season.
  • Let stand at least 15 minutes to allow flavors to develop.

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