Best Grilled Calamari Salad Recipes

GRILLED CALAMARI SALAD

Steps:

• Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours.
• Preheat a grill to high heat.
• Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper.
• Combine all ingredients. This can be prepared in advance and used for multiple recipes.

GRILLED CALAMARI AND ARUGULA SALAD

Steps:

• For the vinaigrette: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper.
• For the calamari salad: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

• Soak 20 wooden skewers in water for about 20 minutes. Rinse the calamari tubes and pat dry. Split the bodies from top to bottom so you have 2 triangular pieces. Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside. To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper. Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
• In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine. Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
• Heat the grill or a grill pan and oil it lightly. Grill the calamari for 2 minutes on each side, no longer or they will be tough. To serve, put the salad onto a large platter and top it with the calamari skewers. Garnish with fresh oregano leaves and lemon wedges.

CLASSIC GREEK SALAD TOPPED WITH GRILLED CALAMARI SKEWERS

Steps:

• Soak 20 wooden skewers in water for about 20 minutes.
• Rinse the calamari tubes and pat dry.
• Split the bodies from top to bottom so you have 2 triangular pieces.
• Thread a soaked skewer through the length of each piece. Put the skewers on a platter and set aside.
• To make the vinaigrette, whisk together the oil, vinegar, garlic, dried and fresh oregano, thyme and lemon juice; season with salt and pepper.
• Pour 1/2 of the vinaigrette over the calamari; set the other 1/2 aside while you make the salad.
• In a large bowl, add the tomatoes, onion, cucumber, cheese, olives, and romaine.
• Pour the remaining vinaigrette over the salad and toss to combine. Let marinate while you grill the calamari.
• Heat the grill or a grill pan and oil it lightly.
• Grill the calamari for 2 minutes on each side, no longer or they will be tough.
• To serve, put the salad onto a large platter and top it with the calamari skewers.
• Garnish with fresh oregano leaves and lemon wedges.

GRILLED CALAMARI & ARUGULA SALAD RECIPE - (5/5)

Steps:

• VINAIGRETTE: Add the grapefruit juice and vinegar to a medium bowl. Add the olive oil while whisking to combine. Season with a pinch of salt and pepper. CALAMARI SALAD: Mix together the oil, chili flakes, garlic, lemon juice and zest, parsley and some salt in a large bowl. Add the calamari, toss together and let marinate for 20 minutes or up to 1 hour. Preheat a grill to high heat. Remove the calamari from the marinade and skewer them. Skewering the rings of the calamari onto 2 skewers each will help to keep them on the skewer and not fall off into the grill. Sprinkle with salt and pepper, and grill for about 2 minutes per side. They should be slightly charred and opaque. Add the calamari, arugula, grapefruit segments, fennel and vinaigrette to a large bowl and toss. Season with salt and pepper and serve immediately.

GRILLED CALAMARI RADISH SALAD WITH LEMON DILL VINAIGRETTE

Steps:

• Heat a stove top grill pan or griddle with cooking spray over medium-high heat. Season calamari with salt and black pepper. Place calamari on hot pan and cook 2 minutes per side stirring with a spoon, until opaque and cooked through. Remove from heat and allow to cool. When calamari is cool enough to handle, cut crosswise into 1/4-inch thick rounds.
• Transfer calamari to a medium bowl and add radishes, pimentos and capers.
• In a small bowl, whisk together oil, lemon juice and mustard. Using a spoon, stir in dill. Add dressing to calamari mixture and stir to coat. Season, to taste, with salt and freshly ground black pepper.
• Arrange lettuce leaves on a serving platter and top with calamari salad.

GARLICKY GRILLED CALAMARI AND NECTARINE SALAD

Steps:

• For the dressing: Place the minced garlic cloves on a cutting board, then sprinkle with kosher salt. Using the back of your knife, mash the garlic to form a paste. Add it to a bowl with the lime juice, 1/4 cup oil, cumin, turmeric, garam masala and red chile flakes, if using. Whisk together, then season with salt and pepper, if necessary. Remove 3 tablespoons of the marinade and set aside for the squid.
• For the squid: Heat up a large grill pan over high heat. Don't put anything on the grill until it's screaming hot! That will prevent the excess sticking.
• Meanwhile, place the lemon juice in a large salad bowl and whisk in a pinch of salt and a few grinds of pepper. Add the arugula and toss to lightly coat. Transfer to a serving platter.
• Drizzle the nectarine slices with olive oil, and lay them on the grill, turning every minute or so until the fruit have nice grill marks all over. Remove them to a plate. Pat the squid dry with paper towels, if necessary, and add to the reserved marinade. Toss to coat. Shake the calamari of the excess marinade, and place the tubes and tentacles on the hot grill, cooking about 3 minutes per side. If the squid sticks, wait another 30 seconds or so. When it's well-seared, it will release!
• Remove the calamari from grill, and slice the calamari tubes (bodies) into rings. Add rings and tentacles to the bowl of reserved dressing and toss well to coat. Arrange the nectarine wedges and calamari on the platter, over the bed of arugula. Drizzle the remaining dressing over the bowl, as desired, and serve.
• Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.

GRILLED CALAMARI, WATERMELON, AND TOMATO SALAD

Steps:

• Cut melon in half, cut off peel, and cut fruit into 1 1/2-in. squares, removing seeds, to make 1 qt. Put in a large bowl. Cut heirloom tomatoes into wedges and thick slices. Cut cherry and teardrop tomatoes in half and add all tomatoes to melon. Set aside.
• Set lime zest aside. In a bowl, combine lime juice, 2 tbsp. oil, the fish sauce, coarsely ground black pepper, and 1/2 to 1 tsp. Aleppo pepper; set dressing aside.
• Clean calamari (even tubes sold as cleaned often need a little attention). First, cut off the pointy tips. Slide a slim knife into each tube. Scrape out squishy bits and the cellophane-like backbone. Rinse well; pat dry.
• In a small bowl, gently toss tubes and tentacles with lime zest; remaining 1 tbsp. oil, the finely ground black pepper, and 1/2 to 1 tsp. Aleppo pepper; and the salt. Set aside.
• For charcoal, ignite a very full chimney of mesquite hardwood charcoal on firegrate of a charcoal grill. Dump onto firegrate and add half again as much fresh hardwood charcoal; spread level. Set cooking grate in place. Heat 5 minutes with grill uncovered. For gas, heat a gas grill to high (at least 550°).
• Meanwhile, put herbs and chile in a small bowl and set aside. Drizzle tomato mixture with dressing and combine gently; set aside.
• Working quickly and using long tongs, grill calamari tubes (covered if using gas), turning once, until grill marks appear and calamari is opaque, 2 to 3 minutes total. Transfer to a clean bowl. With tongs, drop tentacles onto grate in several clumps. Grill just to firm up, 15 to 20 seconds; then spread out and cook, turning once, until centers are opaque and tips are browned, 3 to 4 minutes total. Add to bowl with tubes.
• Gently toss calamari, herbs, and chile with tomato mixture. Arrange on a large platter.
• *Find fruity Aleppo pepper at well-stocked grocery stores and penzeys.com. Find Thai basil at Asian markets and farmers' markets.

GRILLED CALAMARI SALAD

Steps:

• Put 1 cup of the herb oil in a mixing bowl. Add calamari, cover and marinate in the refrigerator for 24 hours. Preheat a grill to high heat. Remove calamari, season with salt and pepper on both sides and grill for approximately 4 minutes per side. While the calamari is cooking, put all other ingredients and the remaining 1 cup herb oil in a mixing bowl. Slice calamari into thin juliennes, and add to all of the ingredients. Mix thoroughly, season with salt and pepper. Herb Olive Oil: 1/4 cup chopped parsley leaves 1/4 cup chopped chervil leaves 1/4 cup chopped basil leaves 1/4 cup chopped thyme leaves 1 quart blended olive oil Combine all ingredients. This can be prepared in advance and used for multiple recipes. Yield: 1 1/2 quarts