Crunchy Calamari Salad
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds cleaned squid
- Juice of 2 lemons
- Salt to taste
- 2cups crustless country bread torn in small pieces
- 5tablespoons extra-virgin olive oil
- 4large cloves garlic, minced
- 6ripe plum tomatoes, chopped
- 1medium red onion, sliced thin 2 tablespoons finely minced
- Italian parsley
- Hot red pepper flakes to taste
Nutritional analysis per serving (8 servings)
228 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 14 grams carbohydrates; 2 grams dietary fiber; 3 grams sugars; 20 grams protein; 491 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Slice the squid into thin rings and coarsely chop the tentacles. Preheat an oven or toaster oven to 400 degrees. Bring two quarts of water to a boil.
- Step 2
When the water is boiling, add the juice of half a lemon and season it with a teaspoon of salt. Add the squid and stir and when the water returns to a boil, drain the squid and allow it to cool to room temperature.
- Step 3
Spread the bread on a baking sheet, place in the oven and bake until the bread has dried out and turned lightly golden.
- Step 4
Heat the oil in a heavy skillet, stir in the garlic, remove from the heat immediately, pour the oil and garlic over toasted bread, stirring well.
- Step 5
Place the squid in a serving bowl and toss with the remaining lemon juice. Fold in the tomatoes, onion, parsley and hot red pepper to taste. Just before serving, fold in the toasted bread along with any oil and garlic in the pan. Season to taste with salt and serve.
Private Notes
Comments
Touch more lemon, less bread, one tomato, more parsley,slice calamari thinner than seafood salad, let sit in the lemon juce for few min. Served with dal and grilled bitter veggies, Amazing
great light summer salad but the ingredients list for the onion is confusing - "1 medium onion sliced thin 2 tablespoons finely minced." i didn't understand if the whole onion was included with mincing only 2 tablespoons. I thinly sliced the onion and out of that, minced 2 tbsp, added all. too much onion for me. i removed most of the sliced onion, leaving the minced, and it was delicious. i would definitely make it again.
This salad is delicious. It has a lot of prep for a salad, but it is so worth it. I halved the recipe for my husband and I,to have as an appetizer and we were delighted. I think, if I had made the full recipe as a main course we would have been just as happy.