Shanna's Squid Greek Salad
1 med cucumber
2 med tomatoes
1 lrg green pepper
1/2 med red onion thinly sliced
1/2 cup Greek or common black olives
2 tbl red wine vinegar
1/4 cup olive oil
2 tsp finely-chopped fresh oregano
(or 1 tspn dried oregano)
Salt to taste
Freshly-ground black pepper to taste
1 lb squid tubes cut into 1/2" rings
4 oz feta cheese crumbled
Method :
Cut the cucumber in half lengthwise, then again into quarters and finally
crosswise into small chunks. Core the tomatoes, then cut each into quarters,
then across into small chunks. Cut the core from the green pepper, and remove
and discard the seeds and ribs inside. Cut the pepper lengthwise into 1-inch
strips, then across into chunks. Put the cucumber, tomato, green pepper, onion
and olives in a large bowl and set aside.
In a small bowl, combine the vinegar, oil, oregano, a small pinch of salt and a
generous pinch of pepper. Stir vigorously with a fork and taste the dressing for
seasoning. Set aside.
Bring a medium pan of salted water to a boil, add the squid rings and cook for
30 seconds. Drain immediately, rinse with cold water and drain again thoroughly.
Add the squid rings to the bowl of vegetables and pour over the dressing. Stir
gently to coat all the ingredients evenly with dressing; when squid is slightly
warm it absorbs more flavors from the dressing.
Sprinkle with the feta and set aside for about 1 hour, or let cool completely
and pack into airtight containers for your picnic.
This recipe yields 6 servings