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Italian Calamari Salad


Serves 2-4
1 lbsquid, cleaned
½ lbsquid tentacles, cleaned
2 TbspPastene Red Wine Vinegar
¼ cupPastene Extra Virgin Olive Oil
½ cupPastene Pitted Kalamata Olives, chopped
½ cupPastene Tri-Color Tomato Wedges, drained and chopped
1 TbspPastene Minced Garlic
5-6Pastene Sliced Jalapeno Peppers, optional
1Lemon, juiced
1 ½celery stalk, chopped
¾ cupred onion, minced
2scallions, chopped finely
¼ cupflat leaf parsley, chopped
1 TbspPastene Hot Crushed Peppers, optional
salt & pepper to taste


  • Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
  • Sauté squid and tentacles with olive oil for about 2-3 minutes.
  • Vinaigrette: Whisk together lemon juice, vinegar, oil, Hot Crushed Peppers, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
  • Meanwhile, combine squid, olives, tomatoes, scallions, jalapeño peppers (optional), garlic, celery, and parsley in a large bowl. Toss with vinaigrette and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

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