Calamari Salad

Bring a large pot of water to a boil over high heat. Set a large bowl of ice water next to the stove. Cut squid tubes into 1/4-inch-thick slices and leave tentacles whole. Add the sliced squid tubes and tentacles to the boiling water; cook, undisturbed, until tender, about 1 minute. Using a large slotted spoon, transfer to the ice bath. Let cool until opaque, about 5 minutes; drain well.

Whisk oil, lemon juice, vinegar, parsley, dill, olives, salt and pepper together in a large bowl. Add the cooled calamari, onion, roasted red peppers, tomatoes and celery; toss well to combine.