Squid salad
Description
The recipe won't take much time. On a hot summer day, you don't want heavy food, but a salad like this will be just right. Bright, fresh, with a slight tang—this salad will satisfy your hunger without weighing down your stomach. In this recipe, I'll tell you. Serve at the table.
Instructions
- 1
Step 1
Thoroughly clean the squid, removing the membranes. Cut the squid into rings or strips. Pat dry.
- 2
Step 2
Heat a frying pan with cooking oil and fry the squid for about a minute, stirring constantly.
- 3
Step 3
Transfer the squid to a bowl, add minced garlic, vinegar, and olive oil. Mix well and refrigerate for about 2 hours to marinate.
- 4
Step 4
Peel the cucumber and remove the seeds. Generously sprinkle with salt and let sit for about 30 minutes. Then rinse, pat dry, and slice into half-moons.
- 5
Step 5
Wash the yellow tomatoes. Then slice them into 16 rounds. Season with salt and pepper to taste. Let them sit for 15–20 minutes.
- 6
Step 6
Place the marinated squid into a salad bowl. Add finely chopped shallot, parsley, green onions, red onion cut into half-rings, cucumbers, and cherry tomatoes halved. Mix well.
- 7
Step 7
Now we proceed to plating. We will have 4 servings of salad. On each plate, place 4 slices of yellow tomatoes.
- 8
Step 8
And on top, we neatly pile up a quarter of the salad contents.
- 9
Step 9
Can be sprinkled with salt to taste and garnished with herbs.