Squid Salad Recipe

1. Clean and slice squid

Rinse the squid under cold water. Separate tentacles from tubes. Remove quill and any cartilage. Pat everything dry with paper towels. For tubes: slice into 1/4" rings. For larger tubes you can score lightly in a crisscross on the inside and then slice into rings.

2. Season and dust

Place the sliced squid in a bowl and season with 1 tsp coarse salt and 1 tsp freshly ground black pepper. Lightly toss with 2 tablespoons flour just to coat; shake off excess. This helps with a slight sear and texture when cooking.

3. Cook squid

Heat 1 tablespoon neutral oil in a large skillet over medium-high heat until shimmering. Add squid in a single layer (work in batches if needed). Sauté without moving for 45 seconds to 1 minute, then toss and cook another 30–45 seconds until opaque and slightly golden at edges. Total cook time should be about 1.5 minutes to keep squid tender. Overcooking makes it rubbery. Remove to a plate and let cool to room temperature.

4. Prepare vegetables

While the squid cools, thinly slice 1/2 cup cucumber (about half an English cucumber), thinly slice 1/4 cup red onion, halve 1/2 cup cherry tomatoes, and chop 1/4 cup parsley and 2 tablespoons mint. Place vegetables and herbs in a large mixing bowl.

5. If you prefer milder onion flavor, soak the sliced red onion in ice water for 5 minutes, then drain and pat dry before adding to the bowl.

6. Make dressing

In a small bowl or jar combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon red wine vinegar, 1 clove finely minced garlic, 1 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust salt, acidity, or honey balance as desired.

7. Reserve about 1 teaspoon of dressing for drizzling at the end, if you like a lighter finish; otherwise use all in the salad.

8. Toss salad

Add the cooled cooked squid to the bowl with the prepared vegetables and herbs. Pour the dressing over the salad and toss gently to combine, making sure squid and vegetables are evenly coated.

9. Adjust and plate

Taste and adjust seasoning with additional salt, pepper, lemon juice, or a pinch of crushed red pepper flakes (about 1/4 tsp) for heat. Transfer to a serving platter or individual plates.

10. Garnish

Scatter 1 tablespoon rinsed capers over the top and garnish with lemon wedges. Serve immediately at room temperature or chilled for up to 1 hour.