Calamari Salad Recipe with Lemon, Olive Oil, and Herbs
Tender poached calamari tossed with celery, green olives, olive oil, lemon, garlic, and parsley for a cold seafood salad.
Ingredients
Shellfish
Base
Flavor
Vegetables
Herbs
Aromatics
Spices
Seasoning
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Instructions
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Prep the calamari. Cut cleaned calamari bodies into 1/2-inch rings. Leave tentacles whole or halve if large. Pat completely dry.
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Poach quickly. Bring a large pot of salted water to a rolling boil. Add calamari all at once. Cook for exactly 45-60 seconds until just opaque. Drain immediately.
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Ice bath. Transfer calamari to an ice bath to stop cooking. Let cool 2 minutes, then drain very well and pat dry.
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Make the dressing. Whisk together olive oil, lemon juice, garlic, red pepper flakes, and salt.
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Assemble. In a large bowl, toss calamari with celery, olives, and most of the parsley. Add dressing and toss gently.
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Serve. Let marinate 10 minutes at room temperature (or up to 2 hours refrigerated). Garnish with remaining parsley before serving.
Storage & Meal Prep
Calamari salad keeps for up to 1 day in the refrigerator. The lemon juice continues to gently cure the squid, so it's actually better after 1-2 hours of marinating. Don't make it more than a day ahead as the texture becomes too soft.
Variations
- Calamari Salad with Fennel: Add thinly shaved fennel for a crisp edge that works well with lemon and squid.
- Warm Calamari Salad: Skip the ice bath and toss the just-poached calamari with the dressing while still warm for a different texture experience.
- Calamari Salad with Chickpeas: Add 1 cup canned chickpeas for extra protein and substance, turning this appetizer into a light meal.
FAQ
How do you make calamari tender?
The key is cooking time: either very quick (under 2 minutes) or very slow (45+ minutes braising). Anything in between makes squid rubbery. For salad, poach for just 45-60 seconds until opaque, then immediately transfer to an ice bath.
Can you eat calamari cold?
Yes. Cold calamari salad is a common seafood antipasto. The lemon juice keeps seasoning the squid as it rests, so the texture turns firmer and cleaner. Serve it at room temperature or slightly chilled.
What is the difference between calamari and squid?
Calamari is simply the Italian word for squid. In restaurants, 'calamari' typically refers to squid prepared for eating, while 'squid' is the general term. They're the same animal.
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The Story Behind This Dish
On Sardinian seafood tables, cold calamari salad works because the squid is cooked quickly and then left to rest with oil, lemon, celery, and olives. I keep the method plain so the texture stays clean.
I poach the calamari for less than a minute, then cool it straight away. Anything longer in that middle zone turns it rubbery. Once it is drained well, I dress it with lemon, olive oil, garlic, and parsley.
I let it sit for at least ten minutes before serving. The lemon should season the squid, not drown it, and the celery should still have some bite.
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