Place calamari, garlic and parsley in a bowl. Add oil, wine, salt and pepper. Mix together, cover and marinate in refrigerator about 2 hours.
Tear lettuce into pieces and arrange on individual plates. Halve tomatoes, remove seeds and finely dice.
To make tomato vinaigrette, whisk oil, champagne vinegar, lemon juice and thyme until combined; add salt and pepper to taste. Add diced tomatoes and mix together. Drizzle vinaigrette over lettuce leaves.
Heat barbecue or preheat grill to medium heat. Cook calamari on barbecue or under grill about 3 minutes, turning occasionally. Place on salad and serve while hot.
Calamari is delicious when cooked on the barbecue. Sear until just cooked through and make sure the rings don't turn black or the flesh will taste bitter.
barbecued calamari salad
*Marinate and barbecue 500 g (1 lb) calamari or squid rings as for main recipe. Tear 1 lollo rossa (red coral) lettuce into bite-sized pieces. Thinly slice 1 medium red onion. Arrange lettuce leaves and onion rings on a platter. *Finely chop 3 red capsicums (bell peppers) and 2 cloves garlic. In a blender, purée capsicums and garlic; blend in 3 tablespoons olive oil, 2 tablespoons lemon juice, salt, pepper and cayenne pepper. Pour over salad. Arrange calamari on top.