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Seppioline – tomato salad with pepper dressing

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Ingredients for 4 servings:

  • 1 pack of pickled squid (cuttlefish or seppioline)
  • 4 tomatoes
  • 1 shallot(s)
  • ½ bunch parsley
  • 1 clove(s) garlic
  • 4 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1 tsp paprika paste
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 10 minutes

Combine salt, pepper, sugar, finely chopped garlic, and paprika with the vinegar, then add the oil and mix well. Cut the tomatoes into eighths and add them to the marinade. Place the cuttlefish in a sieve with the marinade from the package and let the marinade drain. Then add the drained cuttlefish to the tomatoes, mix everything well, and let it marinate for half an hour. Finely chop the parsley and add it to the salad. Top with a shallot, sliced ​​into very fine rings.

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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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