Grilled Calamari Greek Salad
Rated 5.0 stars by 1 users
Food:
Fish
Serves:
1 to 2 people
Prep Time:
10 min
Cook Time:
10 min
You will definitely make friends with this salad! Perfectly grilled calamari with a hit of lemon juice, served with garlicky Greek yogurt and feta sauce, grilled radicchio, red onion, cucumber, tomato and kalamata olives. Elements of your favourite Greek salad with a little bit of extra flavour. So fresh, so simple and easy to make. The perfect grilled summer salad.
By:Chef Matt Basile
Ingredients
3 squid tubes
1 lemon
4 tbsp Greek yogurt
1 clove garlic
2 tbsp feta
4 tbsp olive oil, divided 3 and 1
Half head radicchio
1/3 red onion
1/3 cucumber
½ heirloom tomato
6-8 kalamata olives
Chives
Salt
Pepper
Instructions
Cut the calamari open and then in half, lengthwise. Score one side of the calamari in a diamond pattern, making slits across on a diagonal and then doing the same the opposite way.
Drizzle the squid with olive oil and place on the elevated grilling rack over the fire on the Alchemy. Cook for about 8 minutes, flipping occasionally. About halfway through cooking, squeeze the juice from half a lemon on top of the calamari.
In a bowl, add the Greek yogurt, crumble in the feta, add the zest from one lemon and grate in the garlic, mix. Add 3 tbsp of olive oil and season with black pepper, mix.
Cut the radicchio in half, then in quarters, and then the quarters in half again. Remove the core. Place on the plancha and drizzle with oil. Allow to cook and char, about five minutes, flipping occasionally. Remove from the grill once cooked and place in a bowl, season with black pepper and salt and mix, set aside.
Using a mandolin or knife, thinly slice the red onion and cucumber. Cut the half of tomato into six slices.
To plate, spread the Greek yogurt and feta mix onto a plate. Add the sliced onions, cucumber, and squeeze some of the juice from half a lemon on top. Add the tomato slices and place the grilled calamari on top. Place the grilled radicchio on top around the plate and add the olives. Cut the chives into thin strips and garnish the plate with the chives. Squeeze the rest of the juice from the half lemon on top, drizzle with one tbsp olive oil and season with salt and black pepper.
