Zuppa Toscana - Tuscan Soup: Recipes from Italy's Tuscany central region!

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Marinated Calamari Salad

Makes: 6 servings


  • 2 tsp best-quality red wine vinegar
  • 3 Tbsp fresh lemon juice
  • sea salt
  • 1/3 cup extra-virgin olive oil
  • 3 tomatoes, diced
  • 1 green bell pepper, cut into matchstick strips
  • 1 yellow bell pepper, cut into matchstick strips
  • 2 small zucchini, cut into medium cubes
  • 4 Tbsp finely chopped fresh flat-leaf parsley or chervil
  • 1/8 tsp hot red pepper flakes
  • 1 tsp chopped fresh thyme
  • 2 scallions, thinly sliced
  • 1/2 lb squid, cleaned and sliced into thin rings (inclusing tentacles)
  1. In a medium sized glass bowl, combine the vinegar and 1 tsp of the lemon juice. Add salt to taste and stir to dissolve it. Add 3 tablespoons of the oil, the tomatoes, green and yellow bell peppers, zucchini, parsley or chervil, pepper flakes, thyme and scallions, and stir to blend. Set aside.
  2. Put 3 quarts of water into a large saucepan. When the water reaches a boil, add 2 tablespoons salt. Add the squid rings and tentacles. Cook just until the squid becomes opaque, not more than 1 minute (the water may not return to boil). When they are cooked, turn the squid out into a large colander; drain well, but do not rinse.
  3. Immediately add the drained squid to the marinade and toss to blend. Stir in the remaining olive oil and 2 tablespoons lemon juice. Taste the mixture and add salt to taste as necessary. Refrigerate for at least 3 hours before serving.
  4. Arrange a large lettuce leaf on each of 6 small salad plates, and divide the salad between the plates; or present the dish similarly on a serving platter.

Buon appetito!

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