Calamari Salad

Calamari Salad

(serves 4)

2 lb squid (cleaned & cut into 1/2 inch rings)

1/2 red onion -thinly sliced

1 bell pepper (green, red or a mixture)

2 c cherry tomatoes -halved

1/3 c ev olive oil

1 1/2 tbs lemon juice -freshly squeezed

sea salt & black pepper to taste

1/3 c italian flat leaf parsley -chopped

Bring a pot of salted water to a boil and cook the squid for no more then 2 minutes. Drain in a colander then add the cooked squid to a bowl of ice .

Once the squid has cooled down mix together with the peppers, onions and parsley and toss to coat in the lemon juice and olive oil. Season with the sea salt and black pepper to taste, cover and refrigerate for 5 hours or overnight.

Serve in martini glasses with lemon wedges.