0
0 ITEM(S) - £0.00 GO

Menu

    • Grilled Squid Salad

    Mark Sharron
    Easy
    30 minutes
    02-Apr
    Grilled Squid Salad is a delicious and healthy seafood dish perfect for a light lunch or dinner. This dish is packed with fresh herbs, vegetables, and feta cheese and will tantalize your taste buds. With its combination of flavours and textures, this salad will surely become a favourite in your home. The preparation of this dish is relatively simple and requires minimal preparation time, making it an ideal choice for busy weeknights.
    1 rating
    layout 0 comment

    Ingredients

    • 1 lb. squid, cleaned and cut into rings
    • 2 tablespoons olive oil
    • 1/2 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper
    • 1/4 cup freshly squeezed lemon juice
    • 2 cloves garlic, minced
    • 1/4 cup chopped fresh parsley
    • 1/4 cup chopped fresh mint
    • 1/4 cup chopped fresh basil
    • 1/4 cup chopped red onion
    • 1/4 cup chopped green onion
    • 1/4 cup crumbled feta cheese
    • 1/2 cup cherry tomatoes, halved
    • 1/4 cup pitted kalamata olives, halved
    • 1/4 cup extra-virgin olive oil
    • 1/4 cup balsamic vinegar
    • 1/4 teaspoon sea salt
    • 1/4 teaspoon freshly ground black pepper

    Method

    • Step-by-step Method for Grilled Squid Salad
    • Prepare a charcoal or gas grill for high heat; allow grates to preheat.
    • Pat the cleaned squid rings dry with paper towels to remove excess moisture.
    • In a bowl, toss squid rings with 2 tablespoons olive oil, 1/2 teaspoon sea salt, and 1/4 teaspoon black pepper.
    • Let marinate for 15 minutes at room temperature.
    • While squid marinates, mince 2 cloves garlic, chop parsley, mint, basil, red onion, and green onion.
    • In a small bowl, whisk together 1/4 cup lemon juice, 1/4 cup extra-virgin olive oil, 1/4 cup balsamic vinegar, 1/4 teaspoon sea salt, and 1/4 teaspoon black pepper to make the dressing.
    • Slice cherry tomatoes in half and halve kalamata olives.
    • Preheat a grill pan or use a grilling basket if grates are wide.
    • Grill squid rings over direct high heat for 1–2 minutes per side, turning once, until just opaque and lightly charred; do not overcook.
    • Remove squid from grill and allow to cool slightly.
    • In a large mixing bowl, combine grilled squid, cherry tomatoes, kalamata olives, red onion, green onion, parsley, mint, and basil.
    • Add minced garlic and crumble in feta cheese.
    • Drizzle salad with prepared dressing and toss gently to combine, ensuring even coating.
    • Taste and adjust seasoning with additional salt or pepper if desired.
    • To serve, transfer salad onto a chilled platter or individual plates.
    • Garnish with extra fresh herbs and a sprinkle of feta if desired.
    • Serve immediately while squid is tender and salad is vibrant.
    • Suggested plating: use shallow bowls for optimal presentation and drizzle a little extra dressing around each portion.
    • Serve with lemon wedges on the side for added brightness.