Grilled Calamari & Olive Salad

Grilled Calamari & Olive Salad

1 Review
From: EatingWell Magazine March/April 1995

Grilled calamari, new potatoes, asparagus, red bell pepper, olives and basil come together in this delicious main-course salad.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 pound calamari, trimmed and cleaned (see Note)
  • 2 1/2 tablespoons extra-virgin olive oil, divided
  • Salt & coarsely ground pepper, to taste
  • 1 pound new potatoes, scrubbed, quartered if large
  • 1 pound asparagus, ends trimmed
  • 2 red bell peppers, seeded and sliced into thin strips
  • 1 red onion, thinly sliced
  • 1/3 cup black olives, pitted and coarsely chopped
  • 1/3 cup small green olives, pitted and coarsely chopped
  • 1/4 cup balsamic vinegar
  • 1/4 cup coarsely chopped fresh basil, plus more to taste
  • 2 cloves garlic, finely chopped
  • 1 teaspoon crushed red pepper, or to taste


  • Active

  • Ready In

  1. Preheat grill.
  2. Lightly score one side of each calamari body in a crosshatch pattern with the tip of a sharp knife. Brush the calamari (bodies and tentacles) with 1 tablespoon oil and season with salt and pepper.
  3. Place the calamari on the grill over a medium-hot fire. Cover with a heavy object, such as a heavy skillet or a brick wrapped in foil. (Weighting the calamari ensures even cooking.) Grill for 2 minutes, flip and cook, weighted once again, until opaque, about 1 minute. Remove from the heat and set aside.
  4. Cook potatoes in boiling water just until tender when pierced with a fork, 8 to 10 minutes. Remove the potatoes from the water with a slotted spoon and set aside. Bring the water back to a boil and blanch asparagus just until tender, about 2 minutes. Drain and rinse well in cold water. Cut diagonally into pieces about 1 inch long, and set aside.
  5. Combine the reserved calamari, potatoes, asparagus and the remaining 1 1/2 tablespoons oil with bell peppers, onion, olives, vinegar, basil, garlic and crushed red pepper in a large bowl; toss well. Taste and adjust seasonings. Serve at room temperature.
  • Note: Calamari, also known as squid, is sold frozen or fresh in the seafood department of the grocery store. Look for cleaned calamari, with its cartilage and ink removed; otherwise ask at the fish counter to have it cleaned.

Nutrition information

  • Per serving: 248 calories; 10 g fat(1 g sat); 4 g fiber; 23 g carbohydrates; 16 g protein; 67 mcg folate; 176 mg cholesterol; 7 g sugars; 0 g added sugars; 2083 IU vitamin A; 79 mg vitamin C; 62 mg calcium; 3 mg iron; 347 mg sodium; 910 mg potassium
  • Carbohydrate Servings: 1 1/2
  • Exchanges: 1/2 starch, 1 1/2 vegetable, 2 lean meat, 2 fat

Reviews 1

May 04, 2010
profile image
By: Blancacita
I really loved this recipe ! It's light, healthy and full of flavours !