Squid Salad

Squid Salad


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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.


Serves: 6 

  • 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
  • 200g squid
  • 3 tablespoons olive oil
  • 1 tablespoon sherry vinegar
  • 1 pinch salt and black pepper, to taste
  • 3 hard boiled eggs, peeled and sliced

Preparation:15min  ›  Cook:5min  ›  Extra time:1hour chilling  ›  Ready in:1hour20min 

  1. Mix together the tomatoes, onion, spring onion, capsicum and garlic.
  2. Heat a frypan until smoking and cook the squid for 2-3 minutes or until cooked. Leave to cool and then slice.
  3. Add squid to the vegetables and drizzle with the olive oil. Toss gently and refrigerate for 1 hour.
  4. 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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