Squid Salad with Vegetables and Smoked Cheese

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Easy to prepare and very visually appealing on the plate, squid salad with vegetables and smoked cheese is perfect for entertaining guests or simply as a treat for yourself. The tender-tasting mollusks are quite affordable compared to other seafood, and they only take a couple of minutes to cook. Mini squids are best for this salad, as they get lovely grill marks. To make them easier to clean, you can slightly freeze the fresh bodies.

Ingredients

Squid - 12 pieces
Cherry Tomato Confit - 8 pieces
Sweet Pepper - 1 piece
Courgette - 1 piece
Garlic - 1 clove
Lemon - ½ pieces
Suluguni Cheese - 5 oz
Parsley - 0 oz
Olive Oil - 5 fl oz
Salt - to taste
White Pepper (whole) - to taste

Step by Step guide

Step 1

Clean the squid of membranes, rinse them, and place them on a paper towel to absorb excess moisture. Grate the smoked suluguni cheese using a coarse grater.

Step 2

Make shallow crosswise slits on the bottom of the tomatoes. Submerge them in boiling water for half a minute, then immediately cool them in ice water. After that, peel off the skin, leaving the green stems on six of the tomatoes.

Step 3

Remove the leaves from the parsley stems and chop them finely, remove the core from the garlic clove (if it has one) and either finely chop the clove or grate it using a fine garlic grater until it forms a paste.

Step 4

On the same grater, grate two tomatoes without stems (or blend them into a puree using a blender). Mix the chopped parsley, garlic, and tomatoes, season with the juice of half a lemon, add salt and pepper to taste, and mix again.

Step 5

Sauté the squid (with tentacles) along with coarsely chopped bell pepper and zucchini on a grill pan with olive oil until golden grill marks appear on both sides, then season with salt and pepper to taste.

Step 6

Arrange the vegetables in a deep plate, drizzle with a dressing made of parsley, garlic, and tomatoes, then top with calamari and halved cherry tomatoes. Sprinkle with grated cheese and drizzle with olive oil.