Calamari Salad

1.5kg squid, cleaned

200gr cooked small prawns, optional

1 cup diced red or green capsicum

½ cup sliced Kalamata olives

½ small red onion, thinly sliced in rings

1 tbsp. finely chopped parsley

1 tbsp. capers, rinsed

¼ cup red wine vinegar

¼ tsp. sugar

2 cloves garlic, minced

2 tbsp. finely chopped fresh oregano or ¾ tsp. dried oregano

1 tbsp. finely chopped basil or 1 tsp. dried basil

¾ cup olive oil

Salt and freshly ground black pepper

Lettuce

Cherry tomatoes or tomato wedges

• Cut squid bodies crosswise into 0.5-1cm slices.

• Cut tentacles crosswise in halves or quarters.

• Bring pot of salted water to boil.

• Add squid pieces and simmer 15-30 seconds or until opaque.

• Remove with slotted spoon, rinse in cold water.

• Drain again and pat dry with paper towels.

• In a large bowl, toss together cooked squid, prawns if using, bell pepper onion rings, olives, parsley and capers.

• In a small bowl, combine vinegar, sugar, garlic, oregano and basil.

• Using whisk beat the oil in a little at a time.

• Pour dressing over salad, toss to distribute. Season with salt and pepper.

• Line a platter or individual plates with lettuce or other salad greens.

• Mound salad on greens. Garnish with tomatoes.