Salad with squid and pickled onions
4 servings
60 minutes
This Mediterranean salad with squid and pickled onions is a true gastronomic gem inspired by coastal cuisine. The tender squid meat, lightly boiled, retains its firmness and juiciness, while the pickled onions add zest, creating an exquisite contrast. Bright vegetables—sweet peppers, cucumbers, and tomatoes—bring freshness and rich flavor, while olives add notes of true Mediterranean character. The dressing made from natural yogurt, olive oil, and mustard gives the salad a delicate texture that highlights the harmony of ingredients. Light, nutritious, and incredibly aromatic, this salad is perfect as a standalone dish or as an accompaniment to fish delicacies; its lightness makes it a wonderful choice for a summer outdoor lunch.
1
Remove the zest from half a lemon and grate it.
- Lemon: 0.5 piece
2
Chop the dill and take 1 tablespoon of chopped dill.
- Dill: 0.5 bunch
3
Peel the onion, slice it into thin half-rings, place it in a bowl and sprinkle with dill.
- Onion: 2 heads
4
Mix a glass of cold boiled water, 4 tbsp of 9% vinegar, 1 tbsp of salt, and 1 tbsp of sugar, then pour the mixture over the onions. Seal the bowl tightly and place it in the refrigerator for 30 minutes.
- Vinegar: 4 tablespoons
- Salt: to taste
- Sugar: 1 tablespoon
5
Wash the squid, removing the thin outer membrane and chitin plates. Submerge in boiling salted water for 2 minutes. Drain and let cool.
- Squid: 200 g
6
Wash the tomato and cucumber. Remove the seeds from the sweet pepper. Cut the vegetables into small cubes and place them in a bowl.
- Tomatoes: 1 piece
- Cucumbers: 2 pieces
- Yellow bell pepper: 1 piece
7
Cut the squid into strips.
- Squid: 200 g
8
Drain the marinade from the onion. Add the onion along with the squid and olives to the vegetables.
- Pitted olives: 12 pieces
- Onion: 2 heads
9
For the dressing, whisk yogurt, olive oil, and mustard. Add lemon zest, salt, and pepper. Drizzle over the salad and mix.
- Natural low-fat yogurt: 125 g
- Olive oil: 4 tablespoons
- Mustard: 1 teaspoon
- Lemon: 0.5 piece
- Salt: to taste
- Ground black pepper: to taste