Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

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  • Yield: 4 servings
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Roasted Tomatoes:

8 plum tomatoes, halved

2 tablespoons pure olive oil

Salt and pepper


16 whole squid, cleaned

Olive oil

Salt and pepper

2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick

Green Chile Vinaigrette:

1 poblano pepper, roasted, peeled, seeded and chopped

6 cloves roasted garlic

1/2 cup red wine vinegar

3/4 cup pure olive oil

1 tablespoon honey

Salt and pepper


  1. Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet. Roast for 25 to 30 minutes, or until soft. Remove seeds and dice.


  1. Preheat grill or grill pan. Brush squid with olive oil and season with salt and pepper to taste. Grill the squid for 3 minutes on each side. Cut into 2-inch pieces. Brush the onions with olive oil and season with salt and pepper to taste. Grill for 3 to 4 minutes on each side until almost tender.

Green Chile Vinaigrette:

  1. Place pepper, garlic and vinegar in a blender and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Add the honey and season with salt and pepper, to taste.
  2. Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
  3. Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette. Place on a large platter and top with the tomatoes and fresh mint. Drizzle with additional dressing.