A short stint in a hot pan on the stovetop keeps the texture of this calamari salad delightfully tender with just enough bite. Searing the squid rings and tentacles (look for them in the freezer section of your grocer or online) without stirring builds flavor and color, while tossing them around for the second half of the cooking session finishes them quickly.

Recipe information

• Total Time 45 minutes
• Yield 4 servings (as a main)

Ingredients

2 Tbsp. fresh lemon juice

1 Tbsp. red wine vinegar

⅓ cup plus 2 Tbsp. extra-virgin olive oil, divided

1 large garlic clove, grated

½ tsp. Diamond Crystal or ¼ Monton kosher salt, plus more

¼ tsp. freshly ground black pepper

1 small red onion, sliced (about 1 cup)

1½ lb. cleaned squid

⅓ cup Kalamata olives, pitted and halved lengthwise

2 cups cherry tomatoes, halved or quartered if large

2 celery ribs, sliced ¼” on the diagonal

1 cup fresh parsley leaves, loosely packed

Preparation

1. Step 1
   Whisk 2 Tbsp. fresh lemon juice, 1 Tbsp. red wine vinegar, ⅓ cup extra-virgin olive oil, divided, 1 large garlic clove, grated, ½ tsp. Diamond Crystal or ¼ Monton kosher salt, and ¼ tsp. freshly ground black pepper in a large bowl to combine. Stir in 1 small red onion, sliced (about 1 cup), and let stand 5 minutes.
2. Step 2
   Meanwhile, rinse 1½ lb. cleaned squid under cold running water, then pat dry with paper towels. Leave tentacles whole; cut bodies crosswise into ⅓”-wide rings.
3. Step 3
   Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add squid in an even layer and cook, without stirring, until tentacles begin to curl and rings turn opaque, about 2 minutes. Season with kosher salt and continue to cook, stirring occasionally, until squid is cooked through, 1–2 minutes.
4. Step 4
   Toss cooked squid, ⅓ cup Kalamata olives, pitted and halved lengthwise, 2 cups cherry tomatoes, halved or quartered if large, and 2 celery ribs, sliced into ¼” pieces, with dressing; season with salt and pepper and let stand at least 15 minutes to allow flavors to develop. Add 1 cup flat-leaf parsley leaves, loosely packed, and toss to combine.