Active Time

　　30 min

　　Total Time

　　45 min

　　Although delicious when eaten right away, this salad tastes even better if you have the time to chill it, covered, for 8 hours to allow the flavors to develop, and then bring it to room temperature (about 1 hour).

　　

Ingredients

Makes 4 main-course servings

　　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

　　

Step 1

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.

　　

Step 2

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.

　　

Step 3

Whisk together lemon juice, vinegar, oil, garlic, salt, and pepper in a small bowl, then stir in onion and let stand 5 minutes.

　　

Step 4

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.