Squid Bread Salad with Smoked Chile Vinaigrette

1-pound medium-sized squid, tentacles included, cleaned

Extra-virgin olive oil

Salt and freshly ground pepper

1 loaf day-old Italian bread, cut into 1-inch thick slices

2 ripe beefsteak tomatoes, cut into 1/2-inch thick slices

1/4 cup chopped fresh Italian parsley leaves

Smoked Chile Vinaigrette, recipe follows

1/4 cup fresh mint leaves, torn

Red wine vinegar, for drizzling, optional

Heat grill to high. Place the squid in a bowl, drizzle with a few tablespoons of oil, and season with salt and pepper. Grill the squid bodies and tentacles for about 2 minutes per side. Remove from the grill, let rest 5 minutes, then cut the bodies crosswise into 1/2-inch thick rings. Keep the tentacles whole.

 

Brush the bread lightly with oil on both sides and season with salt and pepper. Grill for approximately 1 minute per side or until lightly charred. Remove and cut each slice into 1/2-inch dice. Brush the tomatoes with oil, season with salt and pepper, and grill until slightly charred, about 1 minute; remove and coarsely chop.

 

Toss the squid, bread cubes, and parsley with some of the vinaigrette in a large bowl. Let stand for 10 minutes. Arrange the tomato slices along the bottom of a serving platter. Top with the squid-bread mixture. Garnish with torn mint and drizzle with additional olive oil and red wine vinegar, if desired.

Smoked Chile-Mint Vinaigrette:

1/3 cup red wine vinegar

1 tablespoon Dijon mustard

1 tablespoon pureed chipotle peppers in adobo sauce

1 tablespoon honey

2 cloves garlic, finely chopped

Salt and freshly ground pepper

3/4 cup olive oil or canola oil

2 tablespoons finely chopped fresh mint leaves

 

Whisk together vinegar, mustard, chipotle puree, honey, and garlic in a medium bowl. Season, to taste, with salt and pepper. Slowly whisk in the oil until emulsified. Stir in the mint. Let sit at room temperature for 15 minutes before using.