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This salad is perfect served with bread and a glass of chilled rose. If you cannot get squid, prawns are a good alternative.
450g cherry tomatoes, halved
2 onions, sliced
1 bunch of spring onions, sliced finely
2 green capsicums, diced
1 red capsicum, diced
3 cloves of garlic, crushed
3 tablespoons olive oil
1 tablespoon sherry vinegar
1 pinch salt and black pepper, to taste
3 hard boiled eggs, peeled and sliced
Extra time:1hour chilling ›
- Mix together the tomatoes, onion, spring onion, capsicum and garlic.
- Heat a frypan until smoking and cook the squid for 2-3 minutes or until cooked. Leave to cool and then slice.
- Add squid to the vegetables and drizzle with the olive oil. Toss gently and refrigerate for 1 hour.
- When ready to serve add the vinegar and season with salt and pepper. Top with the sliced boiled eggs and serve.
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