Spicy Squid Salad with Cucumber and Capers

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2 1/4 pounds squid, cleaned, scored on the inside and sliced into strips

2 1/2 tablespoons olive oil, divided

2 cloves garlic, crushed

1 long red chile, seeded and finely chopped

1 Lebanese or English cucumber, peeled, halved, seeded and cut into small half-moons

1/2 pound yellow teardrop or grape tomatoes, halved

2 celery stalks, thinly sliced on a bias

1 small handful celery leaves

1 large handful fresh basil leaves

1 tablespoon lemon juice

Sea salt and freshly cracked black pepper

1 tablespoon nonpareil or salted baby capers, rinsed