Main Page
Festive table
Salad with squid, cucumber, cheese and bell pepper

Salad with Squid, Cucumber, Cheese, and Bell Pepper

Bright, colorful, juicy, and festive! This salad with squid, cucumber, cheese, and bell pepper in a sweet-and-sour Mediterranean dressing will dress up your table — perfect for everyday meals and holidays alike. Besides squid, you can use a mix of seafood.

Maria

Recipe author

Salad with squid, cucumber, cheese and bell pepper

Watch the video

Composition / ingredients

Servings:

Squid

400

Tomatoes

200

Soft cheese

120

Lettuce leaves

200

Olives

Bell pepper

Cucumber

Onion (red)

Vinegar (any)

Sugar

Lemon juice

Honey

Mustard

Ground black pepper

Salt

Olive oil

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 35 % 7 g

Fats 40 % 8 g

Carbohydrates 25 % 5 g

109 kcal

GI: 40 / 0 / 60

Cooking method

Cooking time: 50 min

Step 1:

How do you make a colorful, Mediterranean-style salad with squid, cucumber, cheese, and bell pepper? It's easy! First, gather your ingredients and make the dressing. Use any mustard — Dijon, brown, or whole-grain — and any vegetable oil; I use olive oil.
Step 2:

In a small bowl, combine the liquid honey, olive oil, lemon juice, mustard, and seasonings. Whisk thoroughly with a fork until smooth. If your honey has crystallized, melt it first.
Step 3:

Now prep the rest of the ingredients. You can use whole squid bodies with tails, just the tubes for stuffing, or even pre-cut squid rings. Swap or add vegetables to taste.
Step 4:

Peel the red onion and slice it into thin rings or half-rings. Marinate it in a mix of vinegar and sugar for 20 minutes, then drain off the marinade. Use any vinegar — I used red wine vinegar, but apple, white wine, or plain distilled all work. Whatever you have on hand.
Step 5:

Clean the squid, removing the skin, the quill, and the insides. Rinse well. Boil the squid in salted boiling water for just 1–2 minutes. No longer — overcooked squid turns rubbery and tasteless!
Step 6:

Cool the cooked squid and cut it into strips or thin rings.
Step 7:

Cut the tomatoes into wedges (or halves if you're using cherry tomatoes). Use juicy but firm tomatoes — soft ones don't hold their shape and will turn to mush, spoiling the look of the dish.
Step 8:

Cut the cucumber into half-moons, or into rounds if it's small.
Step 9:

Seed and core the bell pepper and cut it into strips.
Step 10:

Take the olives out of the brine and pat them dry.
Step 11:

Pat the lettuce dry and tear it into smaller pieces. I used two kinds — regular green and a red-leaf variety. You can use a ready-made mixed-greens blend instead.
Step 12:

In a bowl, combine the squid, tomatoes, bell pepper, cucumber, red onion, and olives. Drizzle with half the dressing and toss gently.
Step 13:

Arrange the lettuce on a platter and pile the salad on top. Spoon the soft cheese over it and drizzle with the remaining dressing. Enjoy!

How to choose good olives: buy them in a clear package so you can check their look and color. If they're too black, dyes have been added. Look for firm, whole olives with smooth, glossy skin. Overly soft, overripe olives won't keep long.
To keep onions from stinging your eyes, rinse the onion and the knife with cold water. Your cutting board won't absorb the onion smell if you rub it with a piece of lemon before chopping.