Calamari Salad (Cooked Calamari)

Calamari: Tender seafood that is the star of this salad, providing a chewy yet delicate texture.

Cherry tomatoes: These add a burst of sweetness and color to the salad.

Cucumber: Adds a refreshing crunch and balances the flavors.

Red onion: Provides a sharp, tangy contrast to the other ingredients.

Olive oil: A rich and smooth oil that forms the base of the dressing.

Lemon juice: Adds a zesty and tangy flavor to the dressing.

Salt: Enhances the flavors of all the ingredients.

Black pepper: Adds a mild heat and depth to the dressing.

Fresh parsley: A fragrant herb that adds a fresh, green note to the salad.

When preparing calamari, make sure not to overcook it. Calamari can become rubbery and tough if cooked for too long. The ideal cooking time is 2-3 minutes in boiling water until it turns opaque and tender. Immediately drain and cool the calamari to stop the cooking process and maintain its delicate texture.

• calamari - Substitute with shrimp: Shrimp has a similar texture and mild flavor, making it an excellent alternative for calamari in salads.

• calamari - Substitute with scallops: Scallops provide a tender and slightly sweet taste that complements the other ingredients in the salad.

• cherry tomatoes - Substitute with grape tomatoes: Grape tomatoes have a similar size and sweetness, making them a perfect replacement for cherry tomatoes.

• cucumber - Substitute with zucchini: Zucchini has a similar crunch and mild flavor, which works well in place of cucumber.

• red onion - Substitute with shallots: Shallots offer a milder and slightly sweeter flavor, making them a good alternative to red onion.

• olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a mild flavor, suitable for replacing olive oil.

• lemon juice - Substitute with lime juice: Lime juice provides a similar acidity and citrus flavor, making it a good substitute for lemon juice.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar taste to regular salt.

• black pepper - Substitute with white pepper: White pepper has a similar heat and flavor profile, making it a suitable replacement for black pepper.

• fresh parsley - Substitute with fresh cilantro: Fresh cilantro offers a bright and fresh flavor that can replace fresh parsley in salads.

• To keep your calamari salad fresh and delicious, store it in an airtight container. This will help maintain the crispness of the vegetables and the tenderness of the calamari.
• Place the container in the refrigerator. The salad will stay fresh for up to 2 days. Beyond this, the calamari may become too chewy, and the vegetables might lose their crunch.
• If you plan to store the salad for longer, consider keeping the dressing separate. Mix the olive oil, lemon juice, salt, and black pepper in a small jar and add it to the salad just before serving. This will prevent the vegetables from becoming soggy.
• For freezing, it’s best to freeze the calamari separately. Lay the cooked calamari rings on a baking sheet in a single layer and freeze until solid. Then transfer them to a freezer-safe bag or container. This method prevents the rings from sticking together.
• When ready to use, thaw the calamari in the refrigerator overnight. Once thawed, combine with fresh cherry tomatoes, cucumber, red onion, and the dressing for a quick and easy salad.
• Avoid freezing the entire salad as the vegetables and dressing do not freeze well and will lose their texture and flavor upon thawing.
• Always label your containers with the date of preparation to keep track of freshness.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the pan.
  3. Once the oil is hot, add the calamari salad.
  4. Stir gently for 2-3 minutes until the calamari is warmed through.
  5. Be careful not to overcook, as calamari can become rubbery.

• Microwave Method:

  1. Place the calamari salad in a microwave-safe dish.
  2. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on medium power for 1-2 minutes.
  4. Stir halfway through to ensure even heating.
  5. Check the temperature and heat for an additional 30 seconds if needed.

• Oven Method:

  1. Preheat your oven to 300°F (150°C).
  2. Spread the calamari salad evenly on a baking sheet.
  3. Cover the baking sheet with aluminum foil to retain moisture.
  4. Bake for 10-15 minutes, checking occasionally to avoid overcooking.
  5. Remove from the oven and let it cool slightly before serving.

• Steaming Method:

  1. Fill a pot with a small amount of water and bring it to a simmer.
  2. Place the calamari salad in a heatproof bowl or plate.
  3. Set the bowl or plate on a steaming rack above the simmering water.
  4. Cover the pot and steam for 3-5 minutes.
  5. Remove carefully and serve immediately.

• Pot: Used to bring water to a boil for cooking the calamari.

• Strainer: Used to drain the cooked calamari after boiling.

• Large mixing bowl: Used to combine the cherry tomatoes, cucumber, red onion, and cooled calamari.

• Small bowl: Used to whisk together the olive oil, lemon juice, salt, and black pepper for the dressing.

• Whisk: Used to mix the dressing ingredients thoroughly.

• Knife: Used to cut the calamari into rings, halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion.

• Cutting board: Provides a surface for cutting the calamari, tomatoes, cucumber, and onion.

• Measuring cups: Used to measure the cherry tomatoes and cucumber.

• Measuring spoons: Used to measure the olive oil, lemon juice, salt, and black pepper.

• Serving spoon: Used to toss the salad and serve it.

• Tongs: Optional, can be used to handle the calamari while cooking and cooling.

Pre-cook the calamari: Boil the calamari ahead of time and store it in the fridge. This way, you can quickly assemble the salad when needed.

Use pre-cut vegetables: Purchase pre-cut cherry tomatoes, cucumber, and red onion to save chopping time.

Make the dressing in advance: Whisk together the olive oil, lemon juice, salt, and black pepper and store it in a jar. Shake well before using.

Combine and chill: Mix all ingredients and let the salad chill in the fridge for 30 minutes. This enhances flavors and saves last-minute prep time.