Ingredients
Salad:
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 5 Roma tomatoes, chopped
- 1/2 teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
Dressing:
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Directions
For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.
Photo: Calamari, Tomato and Caper Salad Recipe

















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By ale.dele_12151107
tampa, fl
on January 12, 2012
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fresh and delicious!! perfect starting for new year's eve!!!
By davidhightstown
Hightstown, NJ
on September 19, 2011
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Terrific. So tasty. No adjustments necessary. Scales down to two servings perfectly. Great as an appetizer before homemade pizza.
By goudacheese
Alexandria, VA
on September 17, 2011
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Loved it!!
Read all 17 reviews