Calamari, Tomato and Caper Salad

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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