This was quite the yummy dinner salad with some really bold flavors. It was the first time we’ve successfully grilled squid, too. Usually we do the deep-fried calamari, which is delicious, but this was a nice (and healthier) change. This came from Tyler Florence’s “Tyler’s Ultimate.” Enjoy!
10 whole small calamari, bodies only, cleaned
1/2 cup EVOO
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tbs dried oregano
1 tbs fresh oregano leaves, chopped
1 tbs fresh thyme leaves
Juice of 1 lemon
Salt and pepper
1 pint cherry tomatoes, halved
1 mediums red onion, thinly sliced
1 medium cucumber, thinly sliced
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, chopped
Lemon wedges, for garnish
Make the vinaigrette: in a large bowl, whisk together the EVOO, vinegar, garlic, fresh and dried oregano, thyme, lemon juice, and season with salt and pepper. Pour half the vinaigrette over the squid and set the rest aside for the salad.
Preheat a grill or grill pan to medium-high heat. Grill the whole squid no more than 2 minutes per side. Take them off after that amount of time. I don’t care what they look like or if you think they’re not done. They are done, and if you leave them on longer they will be tough and rubbery and basically inedible. Trust me on this.
Assemble the salad by combining all salad ingredients and tossing with the dressing. Add the grilled calamari on top and serve with lemon wedges.