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Break out the ouzo, this barbecued calamari salad is here to party come long summer lunches

Name: Easy calamari salad recipe
Yield: 4
Ingredients: 600g mixed baby heirloom tomatoes, halved; 1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle; 1 cup (160g) pitted kalamata olives; 2 garlic cloves, crushed; Juice of 1/2 lemon; 1/4 cup loosely packed flat-leaf parsley, roughly chopped; 750g fresh whole calamari, cleaned, hoods halved lengthwise, scored; 1 small radicchio, trimmed, shaved

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https://healthimprovements.info/recipes/easy-calamari-salad-recipe/dgfs194t — Barbecued calamari, olive tapenade, heirloom tomato

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by Helena Moursellas

Oct 01, 2019

Cooking with calamari squid has never been easier with this recipe.

600g mixed baby heirloom tomatoes, halved
1/3 cup (80ml) extra virgin olive oil, plus extra to drizzle
1 cup (160g) pitted kalamata olives
2 garlic cloves, crushed
Juice of 1/2 lemon
1/4 cup loosely packed flat-leaf parsley, roughly chopped
750g fresh whole calamari, cleaned, hoods halved lengthwise, scored
1 small radicchio, trimmed, shaved

Method

1.

Preheat oven to 230°C. Place tomato, on a baking tray and drizzle with olive oil. Season and roast for 8-10 minutes until blistered.
2.

To make the olive tapenade, place olives and garlic in a food processor and pulse, scraping down the sides, to a coarse paste. With the motor running, gradually add olive oil until combined. Season, add lemon juice and parsley then pulse to combine. Set aside.
3.

Preheat a lightly greased barbecue or chargrill pan to high. Place calamari in a large bowl, drizzle with extra olive oil, season and toss to combine. In batches, barbecue calamari, turning frequently, for 2-3 minutes or until cooked and charred.
4.

Place tomato, radicchio and calamari in a bowl, season then toss to combine. Divide the olive tapenade among serving plates and top with tomato, radicchio and calamari. Serve immediately.