Loading...
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 |
- Difficulty: easy
- Prep Time : 20 mins |
- Cook Time : 2 mins
Ingredients
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 slicedÂ
Herbed VinaigretteÂ
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 pepperÂ
Calamari
2 Tbsp (30 ml) olive oil
500 g calamari tubes and tentacles, driedÂ
SaladÂ
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 pepperÂ
To Serve
small handful microgreens (optional)
Method
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.
Vinaigrette
Add all of the ingredients to a bowl and whisk well to combine, then season to taste. Â
Calamari & Salad
Dry the calamari well with paper towel before frying.Â
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.Â
Salad
Add all of the prepared ingredients to a large mixing bowl. Add the red onions and vinaigrette and toss to combine.Â
Plate the salad on a platter. Season with salt and freshly ground pepper and garnish with microgreens if using just before serving.
