Calamari, Tomato and Caper Salad
- Level: Easy
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
- Yield: 4 servings
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.
