I love how this calamari salad turns simple squid, lemon, celery, red onion, roasted peppers, garlic, and parsley into a bright, briny dish that feels effortlessly fresh. One bite and it’s clear why this never lasts long on the table.

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I am obsessed with this chilled calamari salad because it hits that clean, briny, citrusy spot without feeling fussy. I love the snap of squid against sharp lemon, and I keep going back for forkfuls that taste bright, fresh, and a little seaside.

But what really gets me is how light it eats while still feeling bold. Cold seafood, glossy dressing, crisp bites, and that green punch.

So good. I enjoy it as a starter, a lunch, or the thing I steal from the fridge while pretending I only wanted one bite.

And I never stop at one bite.

Ingredients

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Squid keeps it light but filling, with that tender, seaside bite.
Lemon juice wakes everything up and keeps the salad bright.
Lemon zest adds extra citrus punch without making it too sour.
Olive oil brings richness, so it doesn’t taste too sharp.
White wine vinegar gives a clean tang that plays well with lemon.
Celery adds crunch, which this chilled salad really needs.
Red onion brings bite, but it still feels fresh and crisp.
Roasted red peppers add sweetness, color, and a little softness.
Garlic makes it savory, because seafood loves a little attitude.
Parsley keeps things green, fresh, and not too heavy.
Kosher salt pulls the whole bowl together, basically.
Black pepper adds gentle heat without taking over.
Red pepper flakes are optional, but plus, they’re great if you like kick.

Ingredient Quantities

1 1/2 pounds (about 680 g) cleaned squid, bodies sliced into rings and tentacles left whole

2 large lemons, 3 tablespoons juice plus wedges for serving

1 tablespoon lemon zest

1/3 cup extra virgin olive oil

1 tablespoon white wine vinegar

2 stalks celery, thinly sliced on the bias

1/2 medium red onion, thinly sliced

1/2 cup roasted red peppers, chopped

2 cloves garlic, minced

1/2 cup fresh flat leaf parsley, chopped

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

1/4 teaspoon red pepper flakes, optional

How to Make this

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1. Bring a large pot of water to a rolling boil and season with 1 teaspoon kosher salt.

2. Add the cleaned squid rings and whole tentacles to the boiling water and cook until just opaque and firm, about 45 to 60 seconds; do not overcook.

3. Immediately transfer the squid to a bowl of ice water to stop cooking, then drain well and pat dry.

4. Whisk together 3 tablespoons lemon juice, 1 tablespoon lemon zest, 1/3 cup extra virgin olive oil, 1 tablespoon white wine vinegar, 2 cloves minced garlic, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using; season to taste with additional kosher salt.

5. In a large bowl combine the cooled squid, 2 stalks celery thinly sliced on the bias, 1/2 medium red onion thinly sliced, 1/2 cup chopped roasted red peppers, and 1/2 cup chopped flat leaf parsley.

6. Pour the dressing over the squid and vegetables and toss gently to coat evenly.

7. Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.

8. Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.

9. Serve chilled with lemon wedges on the side.

Equipment Needed

1. Large pot for boiling
2. Slotted spoon or spider strainer
3. Large bowl for ice water
4. Colander or fine mesh strainer
5. Chef’s knife
6. Cutting board
7. Whisk and measuring spoons/cups
8. Large mixing bowl and salad tongs or mixing spoon

FAQ

How long should I cook the squid so it stays tender?

Cook squid very quickly 30 to 60 seconds in boiling salted water or simmer gently for 2 to 3 minutes, then shock in ice water to stop cooking. Overcooking makes it rubbery.

Can I use frozen squid?

Yes. Thaw completely in the refrigerator, pat dry, then proceed. Frozen squid may need slightly longer cooking but follow the quick-cook guideline to avoid toughness.

How far ahead can I prepare the salad?

You can cook and chill the squid and make the dressing up to one day ahead. Combine all components and toss at least 15 minutes before serving so flavors meld. Store refrigerated up to 24 hours.

What can I substitute for roasted red peppers or parsley?

Substitute roasted cherry tomatoes or sun dried tomatoes for roasted peppers, and substitute cilantro or basil for parsley, keeping proportions the same.

Is this salad gluten free and low carb friendly?

Yes. The ingredients listed are naturally gluten free and low in carbohydrates. Check labels on any packaged additions to confirm.

How should I serve the salad?A: Serve chilled or at cool room temperature with lemon wedges, crusty bread or over mixed greens or baby arugula for a light meal or starter.

Can I add more heat or other seasonings?A: Yes. Increase the red pepper flakes, add a pinch of smoked paprika, or a few drops of hot sauce to taste. Adjust salt and lemon juice after seasoning additions.

Chilled Calamari Salad With Lemon And Parsley Recipe Substitutions and Variations

Squid rings and tentacles: substitute with cooked shrimp (peeled, chilled) for similar texture, or thinly sliced octopus for a chewier bite, or firm white fish like cooked, flaked cod for a milder seafood option.
Fresh lemon juice and zest: use fresh lime juice and zest for a brighter, slightly more floral acidity, or a mix of white wine vinegar and a little extra zest if citrus is unavailable.
Extra virgin olive oil: replace with avocado oil for a neutral, silky mouthfeel, or good quality grapeseed oil if you prefer a lighter flavor.
Fresh flat leaf parsley: swap with cilantro for a more pungent, herbaceous note, or use thinly sliced basil for a sweeter, aromatic twist.

Pro Tips

1. Time the blanching precisely: set a kitchen timer for 45 seconds once the water returns to a boil after adding the squid. Overcooking by even 15 to 30 seconds turns tender squid rubbery. Shock immediately in ice water and dry thoroughly so the dressing clings.

2. Let the salad rest longer than 30 minutes if you can. An hour in the fridge softens the raw onion and celery a bit and lets the lemon and parsley perfume the squid, but avoid overnight so the squid keeps a pleasant bite.

3. Brightness balance is key. Taste after chilling and add small amounts of lemon juice rather than more oil if it needs lifting. If the dressing tastes too sharp, a pinch of sugar or a splash more olive oil will round it out without hiding the citrus.

4. Add textural contrast and garnish at the last minute. Toasted breadcrumbs or chopped toasted almonds add crunch, and a sprinkle of extra parsley or lemon zest just before serving makes the dish look and taste fresher.

Chilled Calamari Salad With Lemon And Parsley Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

Servings

servings

Calories

358

kcal

Equipment: 1. Large pot for boiling
2. Slotted spoon or spider strainer
3. Large bowl for ice water
4. Colander or fine mesh strainer
5. Chef’s knife
6. Cutting board
7. Whisk and measuring spoons/cups
8. Large mixing bowl and salad tongs or mixing spoon

Ingredients

1 1/2 pounds (about 680 g) cleaned squid, bodies sliced into rings and tentacles left whole
2 large lemons, 3 tablespoons juice plus wedges for serving
1 tablespoon lemon zest
1/3 cup extra virgin olive oil
1 tablespoon white wine vinegar
2 stalks celery, thinly sliced on the bias
1/2 medium red onion, thinly sliced
1/2 cup roasted red peppers, chopped
2 cloves garlic, minced
1/2 cup fresh flat leaf parsley, chopped
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/4 teaspoon red pepper flakes, optional

Directions

Bring a large pot of water to a rolling boil and season with 1 teaspoon kosher salt.
Add the cleaned squid rings and whole tentacles to the boiling water and cook until just opaque and firm, about 45 to 60 seconds; do not overcook.
Immediately transfer the squid to a bowl of ice water to stop cooking, then drain well and pat dry.
Whisk together 3 tablespoons lemon juice, 1 tablespoon lemon zest, 1/3 cup extra virgin olive oil, 1 tablespoon white wine vinegar, 2 cloves minced garlic, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes if using; season to taste with additional kosher salt.
In a large bowl combine the cooled squid, 2 stalks celery thinly sliced on the bias, 1/2 medium red onion thinly sliced, 1/2 cup chopped roasted red peppers, and 1/2 cup chopped flat leaf parsley.
Pour the dressing over the squid and vegetables and toss gently to coat evenly.
Cover and chill in the refrigerator for at least 30 minutes to let flavors meld.
Taste and adjust seasoning with more salt, pepper, or lemon juice if needed.
Serve chilled with lemon wedges on the side.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.