Giada de Laurentiis’ Calamari, Tomato and Caper Salad
Ingredients
Salad
- 3 tablespoons extra-virgin olive oil
- 3 cloves garlic, minced
- 5 Roma tomatoes, chopped
- ½ teaspoon red pepper flakes
- Kosher salt and freshly ground black pepper
- 1 pound calamari, cleaned, sliced into ¼ to ½ -inch slices
Dressing
- 2 tablespoons lemon juice
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons capers, rinsed and drained
- 1 lemon, zested
- Kosher salt and freshly ground black pepper
- 2 tablespoons chopped fresh flat-leaf parsley
Preparation
For the salad: In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.
For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth. Season with salt and pepper, to taste.
Transfer the calamari mixture to a serving bowl. Pour in the dressing and gently toss until all the ingredients are coated. Garnish with chopped parsley and serve.
Cook′s Note
Recipe courtesy of Giada De Laurentiis.