Squid and Tomato Salad

Cooking method

1. Step 1:

   

   Gather the ingredients for the squid and tomato salad. The squid is frozen, so take it out of the freezer ahead of time. Use fresh green onion and medium-size garlic. Use two regular tomatoes, or swap in about 15 cherry tomatoes. You can add ground black pepper to taste. Have a salad bowl ready.

2. Step 2:

   

   Thaw the squid first. Pour water into a pot, add salt, and bring it to a boil. Drop in the squid body and boil it for just a few minutes — don't overcook it, or it'll turn rubbery. Drain the squid in a colander and rinse it under cold running water, removing the innards and skin. Cut the cooled, cleaned squid into rings (not too thick) and put them in a salad bowl.

3. Step 3:

   

   Wash the tomatoes under running water and pat them dry. Remove the stem ends. If the tomatoes are large, cut them carefully into pieces that hold together (so the flesh doesn't separate from the skin). If you're using cherry tomatoes, just halve them. Add the tomatoes to the salad bowl with the squid.

4. Step 4:

   

   Rinse the green onion well, washing each stalk. Remove any wilted parts and trim off the roots. Pat it dry so no extra moisture gets into the salad. Finely chop the green onion with a sharp knife and add it to the bowl.

5. Step 5:

   

   Peel and rinse the garlic cloves, press them, and add to the salad. In a small bowl, mix the soy sauce and vegetable oil (olive, sunflower, or any other), plus ground black pepper if you like. Pour this dressing over the salad and toss.

6. Step 6:

   

   Serve the squid and tomato salad chilled. It goes well with rice or boiled potatoes.