This recipe is fresh and zesty so it’s perfect for the summer months. If you have time, let the salad chill overnight in the fridge so the flavours become more intense!
- Clean the squid and tentacles under cold running water. Pat them dry with paper towels and slice into rings.
- Cooked squid in a pan of salted boiling water for 2 minutes.
- Drain and transfer to a bowl of ice and cold water.
- In a large bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, pepper. Add the onion, tomatoes, olives, chilli, capers, cucumber, and parsley. Add in the squid and marinate for at least 15 minutes.