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
📖 Recipe
Marinated Squid Salad
Ingredients
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.
Squid or octopus? Red wine or red wine vinegar? This recipe is all over the place!
Hi Ben,
Thanks for bringing this to our attention, the post is updated.
Have a great day!
Elaine & James
This is the second year i will be making this for the starter went down great with everyone even done it in the summer for a barbecue, well done 👍😋
Hello Lynn,
Thank you so much! We love that it’s become a favourite for both the holidays and summer barbecues—great versatility! So happy to hear everyone enjoys it!
Wishing you and yours a very Happy New Year!
Elaine & James
Hey there can you tell me if this can be preserved via hot water canning or other means?
Hi Nicole! Thanks for your question. While preserving seafood-based dishes through hot water canning is possible under very specific conditions, we don’t recommend canning this marinated squid salad as-is. The acid levels in the marinade may not be sufficient to ensure safe preservation using home canning methods. For the best flavour and safety, we suggest enjoying this dish fresh or storing it in the refrigerator for up to two days. If you’re interested in long-term preservation of seafood, it’s important to follow tested guidelines from a trusted source like the CFIA & USDA, as the process can be quite different from standard canning methods.
Hope this helps, have a great day!
Elaine & James