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Tomato & Calamari Salad with Herbed Vinaigrette

Tomato & Calamari Salad with Herbed Vinaigrette


Summer is here and nothing speaks to sunny weather like a good glass of vino and delicious seafood. We love this Greek-inspired tomato and grilled calamari salad.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 2 mins
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Pickled Red Onions

½ C (125 ml) red wine vinegar
2 Tbsp (30 ml) sugar
2 tsp (10 ml) salt
½ large red onion, peeled and thinly sliced 

Herbed Vinaigrette 

½ C (125 ml) olive oil
2 Tbsp (30 ml) red wine vinegar
1 Tbsp (15 ml) chopped chives
1 Tbsp (15 ml) dried oregano
juice and zest of 1 lemon
salt and pepper 


2 Tbsp (30 ml) olive oil
500 g calamari tubes and tentacles, dried 


200 g ZZ2 Medley Tomatoes, halved
200 g pitted kalamata olives, some halved
200 g pitted/pimento stuffed green olives
100 g feta cheese, crumbled
1 medium cucumber, cut into small cubes (brunoise)
¼ C (60 ml) baby capers
¼ C (60 ml) chopped chives
salt and pepper 

To Serve

small handful microgreens (optional)

Pickled Red Onions

Mix the vinegar, sugar and salt in a bowl to dissolve. Add the red onion and leave to pickle for at least 20 minutes.


Add all of the ingredients to a bowl and whisk well to combine, then season to taste.  

Calamari & Salad

Dry  the calamari well with paper towel before frying. 

Set a large, non-stick frying pan over medium-high heat. Heat the oil and then fry the calamari for 1 minute per side. Do not crowd the pan with too much calamari. Fry it in batches if you need to. Set the cooked calamari aside as each batch is cooked. 


Add all of the prepared ingredients to a large mixing bowl. Add the red onions and vinaigrette and toss to combine. 

Plate the salad on a platter. Season with salt and freshly ground pepper and garnish with microgreens if using just before serving.