Alive and Cooking

Summer Calamari Salad

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500g raw calamari rings
½ cup water
¼ cup extra virgin olive oil
2 tablespoons white wine vinegar
1 clove garlic, crushed
1 tablespoon finely chopped fresh basil
sea salt and freshly ground pepper, to taste
1 mignonette lettuce, shredded
2 spring onions, chopped
1 punnet cherry tomatoes, halved
1 baby zucchini, sliced
¼ cup pitted black olives, sliced


Place the calamari and water in a saucepan and bring to the boil. Reduce heat and simmer 5-10 minutes or until cooked. Drain and refresh under cold water. Combine the oil, vinegar, garlic, basil and seasonings in a bowl. Add the calamari to the bowl and refrigerate for 1- 2 hours. Combine the remaining ingredients, add the calamari mixture and toss lightly. Serve immediately.

Summer Calamari Salad