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Greek Salad with Marinated Calamari Rings

Seafood alternatives: Shrimp, Surimi Crab, Chunks of grilled or broiled Sea Bass, Halibut, Grouper, Salmon.

Feta cheese makes Greek salads stand out from all other chef-style salads. Calamari takes on the flavors of the marinade—particularly oregano, which is very reminiscent of the Greek Isles. Hummus with Pita Chips makes an excellent accompaniment.

Ingredients:

• 3/4 pound cleaned calamari tubes or tubes and tentacles, or 2 pounds whole calamari, cleaned
• 1 large head (about 1 lb.) romaine lettuce
• 1 medium cucumber, halved and thinly sliced
• 4 to 6 ounces feta cheese, crumbled
• 3 green onions, thinly sliced
• 12 Kalamata olives (more to taste)
• 1 large ripe tomato, cut into 12 wedges
• 1 small green bell pepper, cored, seeded and thinly sliced

Herb Vinaigrette:

• 1/4 cup olive oil, preferably virgin
• 1/4 cup red wine vinegar
• 2 cloves garlic, minced or pressed
• 1 tsp. dry basil leaves, crumbled
• 1/2 tsp. dry oregano leaves, crumbled
• 1/4 tsp. medium-grind pepper

Cooking Instructions:

Slice the calamari tubes into 1/2 inch-wide rings. Bring 1 quart of water to a boil in a medium saucepan. Add the calamari and simmer until the rings turn bright white and the edges curl, 30 to 60 seconds. Drain well.

Make the Herb Vinaigrette: In a medium non reactive bowl, combine the olive oil, vinegar, garlic, basil, oregano and pepper. Add the calamari and stir to thoroughly coat with vinaigrette. Cover and refrigerate until chilled, 30 to 60 minutes.

Drain the calamari, reserving the vinaigrette. Slice the romaine leaves into 1-inch-wide strips. Wash the lettuce and spin or pat dry. Combine the lettuce in a large bowl with the cucumber, feta cheese and green onion. Add the reserved vinaigrette and toss well.

Divide the salad greens among 4 plates. Pile the calamari in the center of each serving and garnish each salad with olives, tomato wedges and bell pepper slices.

Servings Per Recipe: 4