Sepia Amb Trempo (Squid with Summer Salad)

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1 1/2 pounds squid, cleaned and cut into rings

Generous 1 pound tomatoes, cut into pieces

2 bell peppers (red or green), cut into pieces

2 onions, coarsely chopped

2 tablespoon red wine vinegar

Salt and pepper

1/2 cup olive oil

1 clove garlic, finely chopped