I developed a Squid Salad with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley, and I’m sharing a small, unexpected twist in the recipe you’ll want to read about.

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I still get a little giddy when I talk about this Chilled Calamari Salad With Lemon And Parsley. Ive been tinkering with Marinated Calamari Salad ideas for years, trying to get that brisk, slightly cheeky bite that makes you stop mid-bite and think huh, where did that come from.

The squid is firm but tender, the parsley pulls everything into a fresh green note, and something about the cold texture feels unexpectedly satisfying. It sits weirdly proud among other Calamari Salad Recipes I love, the kind you bring out when you want dinner to feel clever without trying too hard.

Ingredients

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Squid: lean protein, low in fat, chewy if overcooked so cook briefly.
Olive oil: heart healthy fats, makes things silky and carries flavors well.
Lemon juice and zest: bright sourness, adds acidity and freshens the whole salad.
Celery: crunchy fiber, light bitterness, gives great texture and freshness.
Red onion: sharp sweet edge, adds bite and color, soak if mellow wanted.
Roasted red peppers: smoky sweetness, softer texture, bring color and mild sugar.
Parsley and garlic: herbaceous brightness and a little punch, balances the lemon.
Vinegar, salt, pepper: vinegar lifts acidity, salt boosts flavors, pepper adds warmth.

Ingredient Quantities

1 lb (450 g) squid, cleaned and sliced into 1/2 inch rings, tentacles kept

3 tbsp extra virgin olive oil

2 tbsp fresh lemon juice (about the juice of 1 lemon) plus 1 tsp lemon zest

2 celery stalks thinly sliced

1 small red onion thinly sliced

1 cup roasted red peppers, drained and sliced (about 2 medium peppers or 1 12 oz jar)

2 garlic cloves, minced or grated

1/2 cup flat-leaf parsley, chopped

1 tbsp white wine vinegar or red wine vinegar

1 tsp kosher salt, plus more to taste

1/2 tsp freshly ground black pepper

Pinch crushed red pepper flakes, optional

How to Make this

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1. Bring a large pot of salted water to a rapid simmer, while you prep the rest: slice the squid into 1/2 inch rings (keep the tentacles whole), thinly slice the celery and red onion, drain and slice the roasted peppers, chop the parsley and mince the garlic.

2. Salt the squid lightly (use about 1 tsp kosher salt for the whole pound) and pat dry with paper towels so it won’t steam when it hits the water.

3. Drop the squid rings and tentacles into the simmering water for about 45 to 60 seconds, stirring once; as soon as they turn opaque and firm remove them. Dont overcook them or they get rubbery.

4. Immediately plunge the cooked squid into a big bowl of ice water to stop the cooking, then drain well and pat dry again. This keeps them tender and helps them chill fast.

5. In a mixing bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp white or red wine vinegar, the minced garlic, 1/2 tsp freshly ground black pepper, the pinch of crushed red pepper flakes if using, and a little extra salt if needed. Taste and adjust, lemon should be bright but not overpowering.

6. Combine the drained squid with the sliced celery, red onion, roasted red peppers and chopped parsley in a large bowl.

7. Pour the dressing over the salad and toss gently to coat everything evenly. If you like stronger flavor, let it sit at room temp for 10 minutes so the squid absorbs the dressing.

8. Transfer to the fridge and chill for at least 20 to 30 minutes, longer if you have time. Chilling helps the flavors meld, but dont leave it too long uncovered.

9. Before serving toss again, taste and adjust seasoning with more salt, lemon or olive oil if needed. Serve cold or slightly chilled, and enjoy.

Equipment Needed

1. Large pot (for simmering the squid)
2. Cutting board
3. Chef’s knife
4. Colander or sieve
5. Slotted spoon or spider/skimmer
6. Large bowl for ice bath
7. Large mixing bowl
8. Whisk (or fork)
9. Measuring spoons and measuring cups
10. Paper towels

FAQ

How long do I cook the squid so it stays tender?

Cook it very quickly: blanch rings and tentacles 30 to 60 seconds in boiling salted water, then plunge into ice water. Or sauté over high heat 1 to 2 minutes. Overcook it and it turns rubbery; the other option is a long slow braise 30 to 45 minutes if you want fall apart texture.

Can I make this salad ahead of time?

Yes. The salad actually tastes better after it sits 30 minutes to a few hours so the lemon and oil soak in. Make it up to 1 day ahead and keep covered in the fridge, but try to eat within 24 to 48 hours since cooked seafood loses quality fast.

What if I don't have roasted red peppers?

Use jarred roasted peppers, quickly char fresh peppers under the broiler and peel them, or substitute roasted cherry tomatoes for a different but tasty vibe. You can also add a few capers or olives for briny punch.

How do I know if the squid is fresh or good to buy?

Fresh squid smells briny, not fishy or ammonia. Flesh should be firm and slightly translucent. Frozen is fine too, just thaw slowly in the fridge and pat dry before cooking.

Any tips to keep the celery and onion crisp and not soggy?

Slice them thin and toss with a pinch of salt then let sit 10 minutes, rinse and dry if you want milder bite. Or soak the slices in ice water for 10 minutes to snap them up before adding to the salad.

Can I change the herbs or acid in the dressing?

Sure, swap parsley for cilantro or basil if you like, but the flavor will change. Use white wine, red wine, or sherry vinegar instead of the listed vinegar, and adjust lemon to taste. Taste as you go, you cant really ruin it.

Chilled Calamari Salad With Lemon And Parsley Recipe Substitutions and Variations

Squid: swap for shrimp, bay scallops, or pre-cooked octopus, sliced thin. Shrimp cooks the same way and keeps a similar bite, scallops need less time, octopus must be cooked first then chilled.
Extra virgin olive oil: use avocado oil or grapeseed oil for a milder, neutral fat, or light olive oil if you still want olive flavor but less peppery.
Celery: thinly sliced fennel or English cucumber work great. Fennel adds a slight anise note, cucumber gives the same crunchy freshness.
Flat-leaf parsley: swap with cilantro for a brighter, citrusy hit, or torn basil for a sweeter herb tone, both change the salad but still pair well with lemon.

Pro Tips

1. Pat and salt first, then dry again. Light salting before you cook helps flavor and drawing extra moisture out with paper towels stops the squid from steaming and getting rubbery, so really press it dry. Dont overdo the salt though, you can always add more after.

2. Time it like a pro. Squid goes from perfect to rubbery fast, so 45 to 60 seconds in simmering water is usually all you need. Test one piece if you arent sure; it should be opaque and just firm, then straight into ice water.

3. Ice bath and then squeeze out the water. The shock keeps the texture right, but leftover surface water will dilute the dressing. Drain well, then blot or press gently between towels so the dressing clings.

4. Be careful with the lemon. Acid brightens the salad but too much or too long a soak will “cook” and toughen the squid. Dress it and let it sit at room temp for about 10 minutes if you want stronger flavor, or chill for 20 to 30 minutes, but dont leave it soaking all day.

5. Small tweaks punch it up. Add a few chopped capers or olives for briny contrast, or briefly sear the drained squid in a screaming hot pan for 30 to 45 seconds if you want a little char. Always taste and balance salt, lemon and oil right before serving.

Chilled Calamari Salad With Lemon And Parsley Recipe

Recipe by Pho Tsventichi

0.0 from 0 votes

I developed a Squid Salad with squid, fresh lemon, celery, red onion, roasted peppers, garlic and parsley, and I'm sharing a small, unexpected twist in the recipe you'll want to read about.

Servings

servings

Calories

226

kcal

Equipment: 1. Large pot (for simmering the squid)
2. Cutting board
3. Chef’s knife
4. Colander or sieve
5. Slotted spoon or spider/skimmer
6. Large bowl for ice bath
7. Large mixing bowl
8. Whisk (or fork)
9. Measuring spoons and measuring cups
10. Paper towels

Ingredients

1 lb (450 g) squid, cleaned and sliced into 1/2 inch rings, tentacles kept
3 tbsp extra virgin olive oil
2 tbsp fresh lemon juice (about the juice of 1 lemon) plus 1 tsp lemon zest
2 celery stalks thinly sliced
1 small red onion thinly sliced
1 cup roasted red peppers, drained and sliced (about 2 medium peppers or 1 12 oz jar)
2 garlic cloves, minced or grated
1/2 cup flat-leaf parsley, chopped
1 tbsp white wine vinegar or red wine vinegar
1 tsp kosher salt, plus more to taste
1/2 tsp freshly ground black pepper
Pinch crushed red pepper flakes, optional

Directions

Bring a large pot of salted water to a rapid simmer, while you prep the rest: slice the squid into 1/2 inch rings (keep the tentacles whole), thinly slice the celery and red onion, drain and slice the roasted peppers, chop the parsley and mince the garlic.
Salt the squid lightly (use about 1 tsp kosher salt for the whole pound) and pat dry with paper towels so it won't steam when it hits the water.
Drop the squid rings and tentacles into the simmering water for about 45 to 60 seconds, stirring once; as soon as they turn opaque and firm remove them. Dont overcook them or they get rubbery.
Immediately plunge the cooked squid into a big bowl of ice water to stop the cooking, then drain well and pat dry again. This keeps them tender and helps them chill fast.
In a mixing bowl whisk together 3 tbsp extra virgin olive oil, 2 tbsp fresh lemon juice, 1 tsp lemon zest, 1 tbsp white or red wine vinegar, the minced garlic, 1/2 tsp freshly ground black pepper, the pinch of crushed red pepper flakes if using, and a little extra salt if needed. Taste and adjust, lemon should be bright but not overpowering.
Combine the drained squid with the sliced celery, red onion, roasted red peppers and chopped parsley in a large bowl.
Pour the dressing over the salad and toss gently to coat everything evenly. If you like stronger flavor, let it sit at room temp for 10 minutes so the squid absorbs the dressing.
Transfer to the fridge and chill for at least 20 to 30 minutes, longer if you have time. Chilling helps the flavors meld, but dont leave it too long uncovered.
Before serving toss again, taste and adjust seasoning with more salt, lemon or olive oil if needed. Serve cold or slightly chilled, and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.