This fresh and colorful calamari salad pairs tender squid with a mixture of fresh herbs to brighten the flavor. Lemon juice adds acidity, while olives add a briny note., January 2023


Credit: Jason Donnelly

Recipe Summary

15 mins
20 mins


Ingredient Checklist


Instructions Checklist
  • 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.

To make ahead

Cover and refrigerate salad for up to 2 days.

Nutrition Facts

about 1 cup
269 calories; protein 18g; carbohydrates 9g; dietary fiber 1g; sugars 3g; fat 18g; saturated fat 2g; mono fat 21g; poly fat 3g; cholesterol 264mg; vitamin a iu 2069IU; vitamin b3 niacin 3mg; vitamin b12 2mcg; vitamin c 39mg; vitamin e iu 5IU; folate 18mg; vitamin k 34mg; sodium 463mg; calcium 48mg; iron 1mg; magnesium 43mg; phosphorus 263mg; potassium 388mg; zinc 2mg; omega 3 fatty acid 1g; omega 6 fatty acid 1g; niacin equivalents 6mg; selenium 51mcg.