Calamari, Tomato and Caper Salad

  • Level: Easy
  • Total: 16 min
  • Prep: 10 min
  • Cook: 6 min
  • Yield: 4 servings
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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


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.

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