in Greece

Squid salad with buckwheat bread

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Ingredients for 4 servings:

  • 200 g squid(s) (squid arms)
  • 1 large carrot(s)
  • ½ onion(s)
  • 1 lime(s), juice
  • ½ lemon(s), juice
  • 8 olives
  • 8 tbsp olive oil
  • ¼ tsp salt
  • 1 pinch(s) of pepper
  • 2 slices of bread (buckwheat bread)
  • Oil for drizzling

Instructions

Working time approx. 15 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 1 hour 30 minutes; Total time approx. 3 hours 45 minutes

Greek delicacy

Wash the squid arms thoroughly and simmer in salted water for about 90 minutes, then cut into 10 mm thick slices. Cut the carrot into 5 mm cubes and blanch. Thinly slice the onion. Finely chop the olives. Place everything in a suitable bowl. Add the lemon and lime juice, season with salt and pepper, and let stand for about 2 hours. Then add 6 to 8 tablespoons of olive oil, mix thoroughly, and serve in portions. Drizzle the bread with oil and serve with the salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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