calamari, tomato and caper salad

By joanmarie

Ingredients

• Salad:
• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 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
• 2 tablespoons capers, rinsed and drained
• 1 lemon, zested
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

Preparation

Step 1

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. Saute, 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.