WEEKDAYS 1e|12c|p

Grilled Calamari Chopped Salad with Chickpeas, Olives & Salami

Mario Batali
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Servings: 8
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easy
|
45 to 60 min
Part 1 of 2

This grilled calamari is a perfect dish for dinner!


  • Ingredients
  • step-by-step directions
Ingredients
Grilled Calamari Chopped Salad with Chickpeas, Olives & Salami
Calamari
  • 2 pounds calamari (cleaned, whole tubes and tentacles)
  • 1/4 cup olive oil
  • 1 lemon (zest and juice)
  • 3 cloves garlic (peeled and smashed)
  • 2 tablespoons mint (leaves roughly chopped)
  • 1 teaspoon red pepper flakes
  • kosher salt and freshly ground black pepper (to taste)
Salad
  • 1 (15-ounce) can chickpeas (drained and rinsed)
  • 8 ounces Castelvetrano olives (pitted)
  • 8 ounces cherry tomatoes (cut in half)
  • 1 English cucumber (cut in half lengthwise, sliced into 1/4-inch half-moons)
  • 4 ounces sliced Genoa salami (cut into 2-inch strips)
  • 1/2 cup pickled red onion
  • 1/2 cup mint (leaves roughly chopped)
  • 1/2 cup basil leaves (leaves roughly chopped)
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1/3 cup olive oil
  • chili flakes (to taste)
  • kosher salt and freshly ground black pepper (to taste)
Directions
  • In a large bowl, combine calamari tubes and tentacles, olive oil, lemon zest and juice, garlic, mint and red pepper flakes. Refrigerate for 30 minutes.
  • Preheat grill or grill pan to medium-high heat. While preheating, wrap a brick in foil and let heat on grill.
  • Remove calamari from marinade and place on grill. Top with hot brick. Cook until charred on all sides, about 2 minutes per side. Remove grilled calamari to a cutting board. When cool enough to handle, cut the calamari tubes into rings.
  • Transfer grilled calamari to a large bowl, along with chickpeas, olives, tomatoes, English cucumber, salami, pickled red onions, mint, basil, lemon juice, vinegar, olive oil, chili flakes, salt and pepper. Mix well to combine.

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