Grilled Squid Salad Recipe

  • 2 pounds cleaned squid
  • 3/4 cup olive oil
  • 1 teaspoon salt
  • 1/4 cup lemon juice
  • 2 teaspoons wine vinegar
  • 1/4 teaspoon fresh-ground black pepper
  • 3 tablespoons thin-sliced basil leaves
  • 1/2 head green leaf lettuce, torn into bite-size pieces
  • 1/4 cup drained sliced pimientos
  • 1/2 cup halved and pitted black olives
  • 4 scallions, including green tops, sliced thin
  1. Light the grill. In a medium bowl, toss the squid with 1/4 cup of the oil and 3/4 teaspoon of the salt.
  2. In a large glass or stainless-steel bowl, combine the lemon juice, vinegar, the remaining 1/4 teaspoon salt, and the pepper. Stir in the remaining 1/2 cup oil with a fork. Stir in the basil.
  3. Grill the squid quickly over high heat, turning once, until just done, 1 to 2 minutes per side. Remove. When cool enough to handle, cut the bodies into 1/2-inch rings and cut the tentacles in half. Add the squid, lettuce, pimientos, olives, and scallions to the dressing and toss.