Calamari, Tomato & Caper Salad

26 Dec

In celebration of Christmas Eve, I thought it would be perfect to try this recipe I had recently bookmarked.  My husband loves Calamari and he did enjoy this recipe.  However, I feel like the tomatoes were on the stove to long and made this more into a stew than a salad.  We both agreed that this recipe would be good if the calamari was grilled and the tomatoes were the good ones from the summer time!


  • 3 tablespoons extra-virgin olive oil
  • 3 cloves garlic, minced
  • 5 Roma tomatoes, chopped
  • 1/2 teaspoon red pepper flakes
  • Kosher salt and freshly ground black pepper
  • 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices


In a large skillet, heat the oil over medium-high heat. Add the garlic and cook until fragrant, about 30 seconds. Add the tomatoes and red pepper flakes and cook for 2 minutes. Season the calamari with salt and pepper and add to the skillet. Saute, stirring frequently, until cooked through, about 2 to 3 minutes. Drain the mixture in a colander.

*The original recipe calls for capers and a lemon and olive oil dressing which I omitted.  See link below for remaining ingredients.

Adapted from:


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