Mediterranean squid salad

Ingredients for 2 servings:

• 500 g squid(s) (frozen)
• 1 clove(s) garlic, peeled and crushed
• 1 lemon(s), the juice
• 1 tsp mustard
• salt and pepper
• 5 tbsp olive oil, cold pressed
• 2 beefsteak tomatoes
• 1 large onion(s), red
• 100 g olives of your choice for garnishing
• Parsley, flat, for garnishing

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Tastes like vacation!

Thaw the squid and clean if necessary. Meanwhile, bring salted water to a boil and briefly blanch the two beefsteak tomatoes (tip: make a cross-shaped cut first), then remove and skin them. Then boil the squid in the water for about 15 minutes until tender. During this time, quarter the tomatoes and scoop out the insides. Meanwhile, peel the onion and slice it into very fine rings. Set both ingredients aside and prepare the marinade: Peel the garlic clove and chop it very finely (I prefer slicing, but if you prefer, you can also crush it with a press). Mix with the lemon juice, a teaspoon of mustard, salt, and pepper. Then whisk in the olive oil. By now, the squid should be ready. Cut it into rings while still warm (splitting the tentacles if necessary) and add it to the marinade. Let it marinate briefly—at least until it has cooled down—and then add the prepared tomatoes and onion rings. Now this delicacy can be served in portions on plates and garnished with olives and flat-leaf parsley. If it’s an appetizer (and perhaps served with bread), this amount is enough for four people. We devoured this portion between the two of us.