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Greek Salad with Squid

A Greek-style salad is ideal for a picnic; with no lettuce to wilt, it holds up well for many hours. The addition of tender rings of squid makes it a little more substantial---and nutritious. In Greece, the salad would be accented with plenty of garlic, so feel free to add a minced clove or two if you like.

Ingredients:

• 1 medium cucumber
• 2 medium tomatoes
• 1 large green pepper
• 1/2 medium red onion, thinly sliced
• 1/2 cup Greek or common black olives
• 2 Tbsp. red wine vinegar
• 4 Tbsp. olive oil
• 2 tsp. finely chopped fresh oregano or 1 tsp. dried
• Salt and Pepper
• 1 pound squid tubes, cut into 1/2-inch rings
• 4 ounces feta cheese, crumbled

Cut the cucumber in half lengthwise, then again into quarters and finally crosswise into small chunks. Core the tomatoes, and 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.

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 the 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.

Servings per recipe: 6

Per serving: Cal. 167 / Total Fat 14g / Sat. 4g / Chol. 17mg / Sdm. 218mg / Carbo. 8g / Prot. 4g / Om-3 0g