Dive into the flavors of the Mediterranean with this Zesty Lemon Calamari Salad. Perfect for warm weather or as a refreshing appetizer, this dish combines tender calamari with crisp vegetables, briny olives, and a tangy lemon dressing. Easy to prepare and bursting with vibrant flavors, this recipe is a great way to impress guests or elevate a casual meal.
Ingredients
- 2 lbs cleaned calamari tubes (tentacles optional)
- 1/2 medium red onion, halved and thinly sliced
- 3/4 cup Kalamata olives, sliced
- 4 stalks celery, thinly sliced (include leaves)
- 1/2 large red bell pepper, diced
- 2 small tomatoes, halved, seeded, and diced
- 1/2 fennel bulb, thinly sliced (include fronds)
- 1/3 cup fresh parsley, chopped
- 3 lemons, juiced
- Salt and freshly ground black pepper, to taste
- Pinch of crushed red pepper flakes
- Extra virgin olive oil (for drizzling)
Instructions
- Prepare the Calamari : Bring a large pot of salted water to a boil. Add the calamari and cook for 2–3 minutes until tender. Avoid overcooking to keep it tender. Drain and rinse the calamari with cold water. Slice into rings or keep whole as preferred.
- Combine the Vegetables : In a large bowl, combine the red onion, Kalamata olives, celery, red pepper, tomatoes, fennel, and parsley.
- Make the Dressing : In a small bowl, whisk together the lemon juice, a pinch of salt, black pepper, and crushed red pepper flakes. Gradually drizzle in olive oil while whisking to create a light vinaigrette.
- Assemble the Salad : Add the calamari to the vegetable mixture. Pour the dressing over the salad and toss gently to combine.
- Chill and Serve : Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.
Conclusion
This Zesty Lemon Calamari Salad is a vibrant, healthy, and crowd-pleasing dish that brings Mediterranean flavors to your table. With its combination of tender seafood, crunchy vegetables, and tangy dressing, it’s sure to become a favorite in your recipe repertoire.
Zesty Lemon Calamari Salad: A Refreshing Mediterranean Delight
This refreshing calamari salad features tendercalamari tossed with fresh vegetables, olives, and a zesty lemon dressing. It’sa light and flavorful dish that’s perfect for any occasion.
Ingredients
- 2 lbs cleaned calamari tubes tentacles optional
- 1/2 medium red onion halved and thinly sliced
- 3/4 cup Kalamata olives sliced
- 4 stalks celery thinly sliced (include leaves)
- 1/2 large red bell pepper diced
- 2 small tomatoes halved, seeded, and diced
- 1/2 fennel bulb thinly sliced (include fronds)
- 1/3 cup fresh parsley chopped
- 3 lemons juiced
- Salt and freshly ground black pepper to taste
- Pinch of crushed red pepper flakes
- Extra virgin olive oil for drizzling
Instructions
- Prepare the Calamari : Bring a large pot of salted water to a boil. Add the calamari and cook for 2–3 minutes until tender. Avoid overcooking to keep it tender. Drain and rinse the calamari with cold water. Slice into rings or keep whole as preferred.
- Combine the Vegetables : In a large bowl, combine the red onion, Kalamata olives, celery, red pepper, tomatoes, fennel, and parsley.
- Make the Dressing : In a small bowl, whisk together the lemon juice, a pinch of salt, black pepper, and crushed red pepper flakes. Gradually drizzle in olive oil while whisking to create a light vinaigrette.
- Assemble the Salad : Add the calamari to the vegetable mixture. Pour the dressing over the salad and toss gently to combine.
- Chill and Serve : Refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature.