07/23/2026
Nothing says Rhode Island quite like a fresh Italian Calamari Salad.
All the ingredients you would need:
1/2 red onion, diced
1/2 cup roasted red peppers, chopped
1/2 cup marinated olives
Half a Lemon or 1 Lemon Juice
1/4 cup curly parsley, chopped
2 stalks of celery, chopped
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon kosher salt (adjust to taste)
Pinch of black pepper
Fresh Squid
Italian Dressing/Olive Oil
Step 1: Clean & Cook the Squid
Cut the squid into ½ inch rings, leaving the tentacles whole. Place the squid in a bowl of cold water and stir in ⅓ cup baking soda. Let it soak for 15 minutes to help clean and tenderize the squid. Drain and rinse thoroughly. Bring a pot of water to a boil, then add the squid and tentacles. Cook for 2 minutes.
Drain immediately and transfer to a bowl to cool for about 15 minutes.
Step 2: Prepare the Vegetables
While the squid cools:
Dice the red onion. Chop the roasted red peppers, stalks of celery and curly parsley. Juice the lemon. In a large mixing bowl, add the diced onion, chopped roasted peppers, chopped marinated olives, chopped celery, lemon juice, and parsley. Mix everything together thoroughly by hand or with a spoon.
Step 3: Build the Salad Base
In a large mixing bowl, add the diced onion, chopped roasted peppers, chopped marinated olives, chopped celery, lemon juice, and parsley. Mix everything together thoroughly by hand or with a spoon.
Mix everything together until evenly combined.
Step 4: Season
Add the garlic powder, onion powder, kosher salt, and a pinch of black pepper. Stir well to evenly distribute the seasonings.
Step 5: Add the Squid
Gently fold the cooled squid into the vegetable mixture. Finish with a light drizzle of Italian dressing or extra virgin olive oil, then toss until everything is evenly coated.
Step 6: Chill & Serve
Transfer to a serving bowl and garnish with fresh lemon slices.
Serve immediately, or refrigerate for 15–30 minutes to let the flavors meld together before serving.
Save this for you're next summer party.
From our kitchen to yours,
Chef Andrew
