Ingredients
- lemons, juiced
- cloves garlic, peeled and minced
- sprig fresh parsley, chopped
- salt and pepper to taste
- pounds squid, cleaned and sliced into rounds
- (2.25 ounce) can pitted black olives
- stalks celery, chopped
Instructions
-
Step 1
Start by whisking together the lemon juice, minced garlic, and parsley in a medium bowl. Season with salt and pepper, then set this dressing aside to let the flavors mingle. Bring a pot of water to a rolling boil, then gently stir in the squid rounds. I find that 2 to 3 minutes is just right—until the squid turns opaque and tender. Drain immediately and let it cool slightly. In a large bowl, toss the warm squid, olives, and crunchy celery with the lemon dressing. Stir everything until well coated, then cover and pop it in the refrigerator to chill thoroughly. Serve cold, straight from the fridge, for a crisp, tangy bite every time.
Chef's Tip
I always reserve a spoonful of the dressing before tossing, then drizzle it over right before serving to revive the bright citrus notes that mellow during chilling.
Storage Tips
Store in a sealed container in the fridge for up to 3 days. Stir well before serving, and avoid reheating—this salad is meant to be enjoyed cold.
Variation Tips
Add sliced cherry tomatoes and cucumber for extra crunch, or swap the black olives for Kalamata olives to deepen the briny flavor. A sprinkle of feta also works beautifully.