Marinated Squid and Onion Salad
Tasty, quick, and simple — made from everyday ingredients! This marinated squid and onion salad is an easy cold appetizer. It makes a great addition to a holiday or weeknight dinner, and thanks to the brief cooking, the squid stays wonderfully tender.
Cooking method
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Step 1:
How do you make marinated squid and onion salad? Gather your ingredients. Squid is usually sold frozen, so thaw it ahead of time in the refrigerator. For the onion, use a regular yellow onion or a milder red one — I prefer red. Any vegetable oil works; I used olive oil. Fill a small saucepan with water and set it over the heat.
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Step 2:
Peel the skin off the squid and remove the insides. Rinse each body under cold running water. Once the water comes to a boil, add the bay leaf. Drop in a squid body for 30–40 seconds from the moment the water returns to a boil, then lift it out onto a plate. Don't overcook squid — it turns rubbery. Once the water boils again, cook the second body the same way. Let the squid cool completely.
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Step 3:
Cut the cooled squid into long strips and place them in a deep bowl.
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Step 4:
Peel the onion and slice it into half-rings. Add the sliced onion to the squid.
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Step 5:
Add salt to taste, the vinegar, and a drizzle of vegetable or olive oil to the bowl. Toss the salad well and let it marinate in the refrigerator for a couple of hours. I'd recommend stirring it a few times during that time so everything soaks up the marinade evenly.
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Step 6:
Serve the salad chilled. It pairs beautifully with all sorts of dishes — potatoes, rice, or vegetables. Enjoy!
- This marinated squid and onion appetizer is really delicious and dresses up even the most ordinary dinner. With just two main ingredients, they complement each other perfectly: tender squid (thanks to the quick cooking) and crisp, fragrant onion come together in a tasty, zesty pairing. The light marinade keeps it interesting and pleasantly tangy. Serve it as an appetizer for guests or family.
- The salad looks neat and attractive if you cut all the ingredients to a similar size and shape (cubes, for example).
- Unless otherwise noted, this uses a standard table vinegar (9% in the original). US distilled white vinegar is about 5%, so add it to taste.
- For tips on choosing the right pot for soups, porridges, or pickling, see a good cookware guide.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Bay leaf - 313 kcal/100g
- Wine vinegar (3%) - 9 kcal/100g
- Vinegar 9% - 11 kcal/100g
- Balsamic vinegar - 88 kcal/100g
- Apple vinegar - 14 kcal/100g
- Vinegar - 11 kcal/100g
- Salt - 0 kcal/100g
- Olive oil - 913 kcal/100g
- Squid carcass - 96 kcal/100g
