Calamari Salad

Calimari Salad My chef friend Paul Gomes made this for a winter potluck. The squid was a hit, seducing all who were there with the summery flavors of parsley and basil, and radiant, paper-thin slices of lemon.


  • 1 1/2 pounds cleaned squid
  • 1/2 cup loosely packed fresh basil, chopped
  • 1/2 cup loosely packed fresh flat-leaf parsley leaves
  • 1 small red onion, halved and thinly sliced
  • 2 cloves garlic, finely minced
  • Thinly sliced lemon with peel, cut in small triangles
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1/3 cup extra-virgin olive oil
  • Red pepper flakes to taste
  • Salt and black pepper to taste


Rinse squid under cold running water. Pat dry. If not already chopped, halve tentacles and cut bodies into L-inch-wide rings. Blanch squid in a large pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds only. Drain in a colander and transfer immediately to a bowl of ice water to stop cooking. When squid is cool, pat dry and mix with next five ingredients in a large bowl. Whisk together lemon juice, vinegar and oil. Toss dressing with squid and season with salt and pepper. Let stand at least 15 minutes and up to eight hours to allow flavors to develop. Serves 4–6.