Recipe courtesy of Giada De Laurentiis

Calamari, Tomato and Caper Salad

Name: Calamari, Tomato and Caper Salad
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H6M0.000S
Total time: P0Y0M0DT0H16M0.000S
Yield: 4 servings
Ingredients: 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; 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

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Level: Easy
Total: 16 min

Prep: 10 min
Cook: 6 min

Yield: 4 servings

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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.