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Grilled Calamari Greek Salad


grilled calamari Greek salad

I have a couple salad recipes up my sleeve. One of my go-to salad recipes is a nice, fresh Greek salad. It’s such an easy salad to make and there’s so many ways to add different ingredients to change it up so you’re not just having the same old Greek salad all the time. For this recipe, I made a garlicky yogurt and feta dressing, with a bit of lemon zest for brightness. I used the traditional cucumber, Kalamata olives, heirloom tomato and red onions, but to switch it up a bit, I grilled up some radicchio and calamari on the bbq. The calamari was perfectly cooked on the Alchemy’s elevated grill, with just olive oil, salt and fresh lemon juice. The plate comes together beautifully with the garlicky yogurt and feta sauce on the bottom, the vegetables layered on top with calamari and then drizzled with olive oil, seasoned with salt and pepper and garnished with chives. In the end what you get are elements of your favourite Greek salad with a little bit of extra flavour. So fresh, so simple and easy to make. It really is the perfect grilled summer salad. If you want to find out how to make my Grilled Calamari Greek Salad, keep reading or jump to the full recipe.


scoring the calamari with a diamond pattern

Cut the calamari open and then in half, lengthwise. Score one side of the calamari in a diamond pattern, making slits across on a diagonal and then doing the same the other way.


calamari being grilled on the Alchemy elevated grill rack

Drizzle the calamari with olive oil and place on the elevated grilling rack over the fire on the Alchemy. Cook for about 8 minutes, flipping occasionally.



About halfway through cooking, squeeze the juice from half a lemon on top of the calamari.


feta being crumbled into a bowl with Greek yogurt

In a bowl, add the Greek yogurt and crumble in the feta.


mixing Greek yogurt, feta, lemon zest, garlic, salt and pepper in a bowl

To the Greek yogurt and feta, add the zest from one lemon and grate in the garlic and mix. Add 4 tbsp of olive oil and season with black pepper, mix and set aside.


cutting radicchio into eighth

Cut the radicchio in half, then in quarters, and then the quarters in half again. Remove the core.


radicchio grilling on the plancha with the calamari grilling on the elevated grill rack

Place on the plancha and drizzle with oil. Allow to cook and char, about five minutes, flipping occasionally.


grilled radicchio being salted in a bowl

Remove the radicchio from the grill once cooked and place in a bowl, season with black pepper and salt and mix, set aside.


cutting an heirloom tomato into chunks

Using a mandolin or knife, thinly slice the red onion and cucumber. Cut the half of tomato into six slices.


squeezing fresh lemon juice over a plate with the whipped feta and sliced cucumber and red onion

To plate, spread the Greek yogurt and feta mix onto a plate. Add the sliced onions, cucumber, and squeeze some of the juice from half a lemon on top.


adding kalamata olives to the plate of Greek salad and grilled calamari

Add the tomato slices and place the grilled calamari on top. Place the grilled radicchio on top around the plate and add the olives.


drizzling olive oil over the grilled calamari Greek salad

Cut the chives into thin strips and garnish the plate with the chives. Squeeze the rest of the juice from the half lemon on top, drizzle with one tbsp olive oil and season with salt and black pepper.


And now for the full recipe...


Grilled Calamari Greek Salad

Serves 1-2 people

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes


Ingredients:

3 squid tubes

1 lemon

4 tbsp Greek yogurt

1 clove garlic

2 tbsp feta

4 tbsp olive oil, divided 3 and 1

Half head radicchio

1/3 red onion

1/3 cucumber

1/3 heirloom tomato

6-8 kalamata olives

Chives

Salt

Pepper


How to Make the Grilled Calamari Greek Salad


Cut the calamari open and then in half, lengthwise. Score one side of the calamari in a diamond pattern, making slits across on a diagonal and then doing the same the other way. Drizzle with olive oil and place on the elevated grilling rack over the fire on the Alchemy. Cook for about 8 minutes, flipping occasionally. About halfway through cooking, squeeze the juice from half a lemon on top of the calamari.


In a bowl, add the Greek yogurt, crumble in the feta, add the zest from one lemon and grate in the garlic, mix. Add 4 tbsp of olive oil and season with black pepper, mix.


Cut the radicchio in half, then in quarters, and then the quarters in half again. Remove the core. Place on the plancha and drizzle with oil. Allow to cook and char, about five minutes, flipping occasionally. Remove from the grill once cooked and place in a bowl, season with black pepper and salt and mix, set aside.


Using a mandolin or knife, thinly slice the red onion and cucumber. Cut the half of tomato into six slices.


To plate, spread the Greek yogurt and feta mix onto a plate. Add the sliced onions, cucumber, and squeeze some of the juice from half a lemon on top. Add the tomato slices and place the grilled calamari on top. Place the grilled radicchio on top around the plate and add the olives. Cut the chives into thin strips and garnish the plate with the chives. Squeeze the rest of the juice from the half lemon on top, drizzle with one tbsp olive oil and season with salt and black pepper.


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Matt Basile

MEET THE CHEF

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Chef Matt Basile is the founder of the Toronto-based street food brand, Fidel Gastro's, which, within four years, went from an underground sandwich pop-up to an internationally recognized food brand. Now almost a decade later, Matt has a still growing business of food experiences, restaurant consulting and new and exciting foodie-filled projects on the way. Matt always strives to be different in an industry steeped in tradition. Matt is also the author of the best-selling cookbooks Street Food Diaries and Brunch Life, and was the host of the travel food show Rebel Without a Kitchen for two seasons. More here!

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