Calamari Salad

Name: Calamari Salad
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4
Ingredients: Calamari (squid) (already cleaned) 12.3 oz; Cherry tomatoes 1.7 cups; Carrots (medium) 2; Baked black olives 3 oz; Almond slices 4 ¼ tbsp; Lemon juice ½; Fine salt to taste; Extra virgin olive oil to taste; Green Peperoncino 1 pinch; Mint to taste; Extra virgin olive oil to taste; Lemon juice ½; Mint to taste; Parsley to taste; Fine salt to taste

it fr es de br

235

Calories per serving

Energy Kcal 235
Carbohydrates g 6.1
of which sugars g 6.1
Protein g 13.8
Fats g 17.3
of which saturated fat g 2.78
Fiber g 3.5
Cholesterol mg 56
Sodium mg 703

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 25 min
Cook time: 5 min
Serving: 4
Cost: Average
Note + marinating time

PRESENTATION

Recipe by
Stephanie Cabibbo

Calamari salad—now that's a dish that really shows off how folks in Southern Italy keep things fresh and simple. Seriously good. Instead of heavy sauces or rich meats, this seafood salad lets the main ingredient—tender calamari—really shine. People in places like Naples and along the Amalfi Coast are known for their creative ways with squid, from fried rings to stuffed tubes. But, there's something really special about starting a meal with a light, calamari salad. You get the sweet taste of the sea mixed with lemon, parsley and maybe a hint of garlic—making it all taste super clean and bright. Locals might grab a piece of bread and do a little “scarpetta,” mopping up those tangy juices left on the plate, just like at a family lunch in Italy. Pretty simple. It’s a salad that’s easy on the stomach but feels pretty fancy without any extra effort.

When it comes to holiday meals—whether summer or winter—a squid salad often makes an appearance as an appetizer. And you know what? It pairs perfectly with various Italian breads and lighter wines. A refreshing break from heavier dishes, for sure. One of the best things about calamari salad is its flexibility; you might find it with some celery for crunch or even a few olives tossed in for extra flavor. The moist calamari soaks up all those Mediterranean ingredients, making every bite feel super fresh. In Southern Italy, they might serve it warm right after boiling the squid, but you’ll also find cold versions during the hot summer months. Either way, this seafood salad consistently has that classic Italian mix of crispy vegetables and lemony dressing. It's a solid choice when you want something special, yet still light and easy. Plus, it really brings a taste of the coast right to your table—reminding you of those beautiful seaside days. Whether you’re enjoying a casual meal or a festive gathering, this salad is sure to be a hit with everyone. For real.

INGREDIENTS

235

Calories per serving

Calamari (squid) 12.3 oz (350 g) - (already cleaned)

Cherry tomatoes 1.7 cups (250 g)

Carrots 2 - (medium)

Baked black olives 3 oz (80 g)

Almond slices 4 ¼ tbsp (30 g)

Lemon juice ½

Fine salt to taste

Extra virgin olive oil to taste

Green Peperoncino 1 pinch

Mint to taste

For the citronette: Extra virgin olive oil to taste; Lemon juice ½; Mint to taste; Parsley to taste; Fine salt to taste

Preparation

How to prepare Calamari Salad

To prepare the calamari salad, start by Cleaning Squid the squid. We use those that are already eviscerated, but in the cooking school, you will find how to clean them entirely. Then proceed by removing the skin 1 and cutting the larger suckers. Next, cut into thick rings about an inch wide and chop the tentacles 2. Gather the pieces in a bowl and pour in some oil 3,

a pinch of salt and a pinch of chili powder 4, some mint leaves, the juice of half a lemon, and mix everything well. Let it marinate for about twenty minutes 5. Meanwhile, proceed with the other ingredients. After cleaning the cherry tomatoes, cut them into quarters 6.

Clean the carrots, peel them and slice them 7, finally toast the almond slices in a pan for a few moments, being careful not to burn them; set them aside 8. At this point, the squid will be well flavored. Heat a grill and then pour them on it 9.

Let them cook for a few minutes, turning when a crust has formed 10. Transfer the cooked squid into a baking dish and add the cherry tomatoes, carrots 11, and pitted black olives 12.

Prepare the citronette by pouring some oil into a bowl and the juice of half a lemon (use equal amounts of the two liquids) 13, add some chopped parsley with a few mint leaves 14, a nice pinch of salt, and emulsify everything 15.

Pour the emulsion into the baking dish 16 and mix well 17. Finally, garnish with the almond flakes, and your calamari salad is ready to enjoy 18.

Storage

Once the calamari salad is ready, you can store it in the refrigerator for no more than 1-2 days in a resealable container.

Freezing is not recommended.

Tip

Your calamari salad can become even tastier by adding, for example, grilled or even boiled shrimp tails if you want to appreciate their freshness. Instead of black olives, green ones are also fine, and for a touch of acidity that goes wonderfully with the smokiness, add some cubes of feta or quartirolo lombardo cheese!

For the translation of some texts, artificial intelligence tools may have been used.

Calamari Salad

PRESENTATION

INGREDIENTS

How to prepare Calamari Salad

Storage

Tip

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