Recipe : Calamari, Tomato and Caper Salad with extra-virgin olive oil

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Ingredients for Salad:

3 tablespoons extra-virgin olive oil preferably Hellenic groves pc olive oil brand
3 cloves garlic
5 Roma tomatoes, chopped
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices

Dressing:

2 tablespoons lemon juice
2 tablespoons extra-virgin olive oil preferably Hellenic groves pc olive oil brand
2 tablespoons capers, rinsed and drained
1 lemon
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley

Directions

For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Sauté, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.

For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth.

Season with salt and pepper, to taste.

Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.

Recipe : Calamari, Tomato and Caper Salad with extra-virgin olive oil, 5.5 out of 10 based on 113 ratings

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