Greek Calamari Salad Recipes

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CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS



Classic Greek Salad Topped with Grilled Calamari Skewers image

Provided by Tyler Florence

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 18

20 wooden skewers
10 small whole calamari, cleaned, tentacles removed
1/2 cup extra-virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leaves
1 lemon, juiced
Kosher salt and freshly ground black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 pound feta cheese, crumbled
1/2 cup kalamata olives, pitted
1 head romaine lettuce, torn into bite size pieces
Lemon wedges, for garnish
Fresh oregano leaves, for garnish

Steps:

  • Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
  • Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

KALAMARI SALAD



Kalamari Salad image

A refreshing salad using squid. Try it...there's more than one way to eat your calamari. This has 3 hours chilling time.

Provided by evelynathens

Categories     Squid

Time 11m

Yield 8 serving(s)

Number Of Ingredients 13

2/3 cup balsamic vinegar, to taste
2 tablespoons finely chopped fresh basil
1/2 teaspoon oregano
2 tablespoons coarsely chopped fresh parsley
3 tablespoons minced garlic
1 teaspoon sugar
3/4 cup olive oil
2 lbs squid, cleaned and cut into 1/2 inch rings and pieces
1 large carrot, cut into julienne strips
1 red bell pepper, cut into 1/4 inch dice
1 green bell pepper, cut into 1/4 inch dice
1 small red onion, cut into thin rings, separated, and kept in ice water
1/2 cup pitted kalamata olive, halved

Steps:

  • Whisk together vinegar, basil, oregano, parsley, garlic, sugar and salt and pepper to taste; add oil in a thin stream, whisking until the dressing becomes emulsified.
  • In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won't return to a boil in that time).
  • Drain and refresh under cold water.
  • Place the squid in a bowl along with the vegetables and olives and pour dressing over.
  • Toss to coat.
  • Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.

Nutrition Facts : Calories 333.9, Fat 22.8, SaturatedFat 3.4, Cholesterol 264.7, Sodium 125.7, Carbohydrate 12.6, Fiber 1.4, Sugar 5.5, Protein 18.6

CALAMARI SALAD



Calamari Salad image

Provided by Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 12

1 lemon, juiced
Salt
16 cleaned squid, cut into rings
1/2 cup chopped white onion
1/2 cup chopped celery
3 cloves garlic
2 tablespoons Italian parsley, chopped
1/2 cup olive oil
1/4 cup red wine vinegar
Pinch thyme
Pinch basil
Pinch oregano

Steps:

  • To a large pot of boiling water, add lemon juice and salt. Add squid rings and cook for about 1 1/2 to 2 minutes. Drain.
  • Combine onion, celery, garlic, parsley, olive oil, vinegar and herbs with cooked squid and serve at room temperature or cool.

CALAMARI SALAD



Calamari Salad image

Categories     Salad     Olive     Onion     Tomato     Christmas     Quick & Easy     Seafood     Squid     Spring     Healthy     Christmas Eve     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 12

1 1/2 lb cleaned squid
2 tablespoons fresh lemon juice
1 tablespoon red-wine vinegar
1/3 cup extra-virgin olive oil
1 large garlic clove, minced
1/2 teaspoon salt
1/4 teaspoon black pepper
1 small red onion, halved lengthwise, then thinly sliced crosswise (1 cup)
1/3 cup pitted Kalamata olives, halved lengthwise
2 cups cherry or grape tomatoes (3/4 lb), halved or quartered if large
2 celery ribs, cut into 1/4-inch-thick slices
1 cup loosely packed fresh flat-leaf parsley leaves

Steps:

  • Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
  • Cook squid in a 5- to 6-quart pot of boiling salted water , uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
  • Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.
  • Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.

GRAMMY'S CALAMARI SALAD



Grammy's Calamari Salad image

My Grandma has been making this calamari salad for all the years I can remember at our traditional Christmas Eve dinner.

Provided by CLAIRES

Categories     Salad     Seafood Salad Recipes

Time 25m

Yield 12

Number Of Ingredients 7

2 lemons, juiced
6 cloves garlic, peeled and minced
1 sprig fresh parsley, chopped
salt and pepper to taste
3 pounds squid, cleaned and sliced into rounds
1 (2.25 ounce) can pitted black olives
4 stalks celery, chopped

Steps:

  • In a medium bowl, mix lemon juice, garlic, and parsley. Season with salt and pepper.
  • Bring a medium pot of water to a boil. Stir in squid, and cook about 3 minutes, or until tender; drain.
  • Toss squid, olives, and celery with the lemon juice mixture. Cover, and chill in the refrigerator until serving.

Nutrition Facts : Calories 119.3 calories, Carbohydrate 6.8 g, Cholesterol 264.5 mg, Fat 2.2 g, Fiber 1.3 g, Protein 18.2 g, SaturatedFat 0.5 g, Sodium 108.5 mg, Sugar 0.2 g

CALAMARI SALAD



Calamari Salad image

Provided by Florence Fabricant

Categories     quick, salads and dressings

Time 23m

Yield 6 to 8 servings

Number Of Ingredients 11

2 pounds squid, cleaned
1/2 cup extra-virgin olive oil
4 tablespoons white wine vinegar
Juice of 2 lemons
2 large garlic cloves, minced
1 bulb fresh fennel, finely chopped
1/2 cup chopped red onion
6 sun-dried tomatoes in oil, minced
8 black Greek or Italian olives, pitted and chopped
Hot red pepper flakes to taste
Salt to taste

Steps:

  • Bring three quarts of water to a boil, add the squid and boil for three minutes, just until the squid turns opaque and firms up. Drain the squid and rinse it with cold water. Pat it dry on paper towels and slice the bodies into thin rings. Chop the triangular fins and the tentacles. Place the squid in a glass or ceramic bowl.
  • Add the remaining ingredients and stir. Cover and refrigerate for two to three days, then serve.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 13 grams, Carbohydrate 9 grams, Fat 16 grams, Fiber 2 grams, Protein 19 grams, SaturatedFat 2 grams, Sodium 453 milligrams, Sugar 2 grams

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS



Classic Greek Salad Topped With Grilled Calamari Skewers image

This is a not your run-of-the-mill salad. Very flavorful and refreshing and the calamari is a scrumptious addition! Posted for Zaar World Tour II '06

Provided by Cynna

Categories     Squid

Time 55m

Yield 4 serving(s)

Number Of Ingredients 19

20 wooden skewers
10 small calamari, cleaned, tentacles removed
1/2 cup extra virgin olive oil, plus more for grilling
1/4 cup red wine vinegar
4 garlic cloves, chopped
1 tablespoon dried oregano
1 tablespoon fresh oregano
1 tablespoon fresh thyme leave
1 lemon, juice of
1 teaspoon kosher salt
1 teaspoon black pepper
4 tomatoes, seeded and cut into chunks
1 medium red onion, sliced thin
1 medium cucumber, sliced thin
1/2 lb feta cheese, crumbled
1/2 cup kalamata olive, pitted
1 head romaine lettuce, torn into bite size pieces
4 lemon wedges, for garnish
4 oregano leaves, fresh, for garnish

Steps:

  • Soak 20 wooden skewers in water for about 20 minutes.
  • Rinse the calamari tubes and pat dry.
  • Split the bodies from top to bottom so you have 2 triangular pieces.
  • Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
  • To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
  • Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
  • In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
  • Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
  • Heat the grill or a grill pan and oil it lightly.
  • Grill the calamari for 2 minutes on each side, no longer or they will be tough.
  • To serve, put the salad onto a large platter and top it with the calamari skewers.
  • Garnish with fresh oregano leaves and lemon wedges.

Nutrition Facts : Calories 496.1, Fat 41.9, SaturatedFat 12.7, Cholesterol 50.7, Sodium 1219.6, Carbohydrate 22.3, Fiber 7.1, Sugar 10.4, Protein 12.5

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