Marinated Squid Salad

Marinated Squid Salad. Super simple to make with tons of flavour! The cooked squid tentacles are marinated with red wine vinegar, olive oil, red onions salt and lemon juice. Then tossed and served with red peppers, olives, lemon zest and chopped parsley. It makes a great appetizer served with a toast.

This squid salad is always the star on any charcuterie or seacuterie board.

This recipe was created in partnership with Marina Del Rey. Opinions in this post are my own.

Ingredients

Marinade

• Extra virgin olive oil
• Red onion
• Red wine vinegar
• Kosher salt
• Lemon juice
• Cooked Squid Tentacles

To Assemble the Salad

• Red pepper
• Mixed olives
• Extra virgin olive oil
• Zest of 1 lemon
• Fresh chopped parsley

Instructions

Combine the red onions slices with the olive oil and let sit for 15 minutes.

Add the vinegar, salt, and lemon juice to the onions, stir to combine.

In a small bowl (or resealable bag), combine the squid tentacles with the onion mixture. Toss to evenly coat the squid. Cover the bowl, then refrigerate for 30 to 90 minutes.

When ready to serve, strain the squid tentacles and onions from the marinade. Toss together with the red pepper and olives. Spread the mixture onto a serving platter, drizzle with 2 tablespoons olive oil. Then finish with the zest of lemon and sprinkle of parsley.

Delicious served with crispy toast.

What is a Seacuterie board?

A board or tray with various seafood options to nibble on, similar to a charcuterie board. Along with this squid salad, we would include snow crab legs (& claws) with a spicy mustard dip, grilled octopus, grilled shrimp skewers, smoked salmon, bread, crackers, capers/olives and lemon wedges.

Substitutions

If you can’t find squid tentacles you can substitute with cooked octopus.

Leave a Comment

If you get the chance to try this recipe please drop back and leave us a comment and rating here. We would love to know what you think! Thanks Elaine & James

Marinated Squid Salad

Super simple to make with tons of flavour! The cooked squid tentacles are marinated with red wine vinegar, olive oil, red onions salt and lemon juice. Then tossed and served with red peppers, olives, lemon zest and chopped parsley. It makes a great starter or appetizer served with a toasted baguette, or with bread for dipping.

It is always the star on any charcuterie or seacuterie board.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 0 minutes mins

Refrigerate for 30 – 90 minutes 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Salad, Side Dish

Cuisine International

Servings 4 + People

Ingredients

  

1x2x3x

Marinade

• ⅓ cup quality extra virgin olive oil
• ⅓ cup thinly sliced red onion 2 cm in length
• 1 tablespoon red wine vinegar
• ¼ teaspoon kosher salt
• 2 tablespoons freshly squeezed lemon juice
• 454 grams MDR Cooked Squid Tentacles defrosted as per package directions

To assemble the salad

• ⅓ cup diced red pepper
• 40 to 50 grams drained small mixed olives (pitted or not, as preferred)
• 2 tablespoons quality extra virgin olive oil
• Zest of 1 lemon
• 1 tablespoon fresh chopped parsley or more to taste

Instructions

 

• Combine the red onions slices with the olive oil and let sit for 15 minutes.
• Add the vinegar, salt, and lemon juice to the onions, stir to combine.
• In a small bowl (or resealable bag), combine the squid tentacles with the onion mixture. Toss to evenly coat the squid. Cover the bowl, then refrigerate for 30 to 90 minutes.
• When ready to serve, strain the squid tentacles and onions from the marinade. Toss together with the red pepper and olives. Spread the mixture onto a serving platter, drizzle with 2 tablespoons olive oil. Then finish with the zest of lemon and sprinkle of parsley.
• Delicious served with crispy toast.

Keyword calamari salad dressing recipe, calamari starter recipes, italian calamari salad recipe, marinated calamari salad, marinated squid recipes, Seacuterie ingredients

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