Calamari Salad

This is a light and versatile salad. Serve this salad as an entree, or even an appetizer. Have a bit more of an appetite?  You can also add a fresh baguette to help sop up the delicious dressing. Another option is to use tostadas for a crunchy alternative.


  • 3 Tablespoons Extra-Virgin Olive Oil
  • 3-4 Cloves garlic, minced
  • 1 Shallot, thinly sliced
  • 4 Roma Tomatoes Chopped
  • ½ Teaspoon of Red Pepper Flakes
  • Kosher Salt and Freshly Ground Black Pepper
  • 1 Pound Calamari, cleaned and sliced into ½” slices (Fresh or thawed from frozen)


  • The juice of 1 lemon
  • 2 Tablespoons of Extra-Virgin Olive Oil
  • 2 Tablespoons of Capers, rinsed and drained
  • Kosher Salt and Freshly Ground Black Pepper
  • 2 Tablespoons chopped Fresh Cilantro


Heat the oil over medium-high heat in a large skillet. Add the garlic and shallot, and cook until tender. About 2 minutes. Add the tomatoes and red pepper flakes, cook for 2 minutes. Season the sliced calamari with salt and pepper, and add to the skillet. Stir frequently, until cooked through, about 2- 3 minutes. Drain the mixture in a colander.

In a small bowl whisk together the lemon juice, and capers. Slowly add the olive oil until smooth. Season with salt and pepper, to taste.

Transfer the calamari to a serving bowl, and toss with the dressing. Garnish with the chopped cilantro.