Ingredients
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2/3 cup balsamic vinegar, to taste
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2 tablespoons finely chopped fresh basil
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1/2 teaspoon oregano
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2 tablespoons coarsely chopped fresh parsley
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3 tablespoons minced garlic
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1 teaspoon sugar
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3/4 cup olive oil
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2 lbs squid, cleaned and cut into 1/2 inch rings and pieces
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1 red bell pepper, cut into 1/4 inch dice
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1 small red onion, cut into thin rings, separated, and kept in ice water
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1/2 cup pitted kalamata olive, halved
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1 large carrot, cut into julienne strips
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1 green bell pepper, cut into 1/4 inch dice
Instructions
- Whisk together vinegar, basil, oregano, parsley, garlic, sugar and salt and pepper to taste; add oil in a thin stream, whisking until the dressing becomes emulsified.
- In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won’t return to a boil in that time).
- Drain and refresh under cold water.
- Place the squid in a bowl along with the vegetables and olives and pour dressing over.
- Toss to coat.
- Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.