Squid salad made from squid fillets

Ingredients for 4 servings:

• 500 g squid fillet(s), alternatively thick tubes
• 6 tbsp olive oil, strong in flavor
• 4 cloves garlic
• 1 some stalks of olive herb, please only a small stalk, otherwise it is too dominant in taste
• 1 tbsp balsamic vinegar, mild
• 1 handful of cocktail tomatoes, yellow and red
• 1 onion(s), red
• 2 spring onions
• 3 mint leaves

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 4 minutes; Total time approx. 1 hour 24 minutes

a very nice holiday salad

Before cooking, remove the dull skin from the squid. The skin must be removed, otherwise the fillet will be tough. This skin is difficult to eat. Then cook for about 4 minutes; it should still be very translucent, then allow to cool. If you cook it for too long, the fish will become tough. Finely dice the onions and finely chop the herbs and garlic. Dice the cooked squid and place it in a bowl, add all the other ingredients, and let it marinate. It’s best to use a bowl with a lid and turn it upside down from time to time. This way the ingredients will stay attractive.