Mediterranean Grilled Calamari Salad
Ingredients
- • 600 g fresh calamari tubes and tentacles
- • 200 g mixed salad greens
- • 250 g cherry tomatoes
- • 200 g cucumber
- • 100 g red onion
- • 100 g kalamata olives
- • 100 g feta cheese
- • 90 ml extra virgin olive oil
- • 60 ml lemon juice
- • 3 cloves garlic
- • 2 tbsp fresh oregano
- • 3 tbsp fresh parsley
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 1 tsp smoked paprika
Instructions
- 1
Clean the calamari thoroughly, removing any remaining innards. Pat dry with paper towels. Score the tubes in a crosshatch pattern and cut into rings about 1cm wide. Leave tentacles whole.
- 2
In a bowl, combine 30ml olive oil, minced garlic, oregano, smoked paprika, salt, and pepper. Add calamari and marinate for 15 minutes.
- 3
Meanwhile, prepare the salad base. Wash and dry the mixed greens, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.
- 4
Make the dressing by whisking together remaining 60ml olive oil, lemon juice, salt, pepper, and half the parsley.
- 5
Preheat your grill or grill pan to high heat. Grill the calamari for 1-2 minutes per side until lightly charred and just cooked through. Be careful not to overcook.
- 6
In a large bowl, toss the greens, tomatoes, cucumber, red onion, and olives with half the dressing.
- 7
Arrange the salad on plates, top with warm grilled calamari, crumbled feta cheese, and remaining parsley.
- 8
Drizzle with remaining dressing and serve immediately while the calamari is still warm.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This stunning salad brings the flavors of a Mediterranean seaside taverna to your table. Don't be intimidated by grilling calamari—just keep it quick and hot for perfectly tender results every time."
