I love this salad both warm and chilled.  When serving it warm, it’s great with some chewy bread to soak up the dressing.  Fast, easy and relatively inexpensive.  You can make the salad with all roma tomatoes but I like the added sweetness of the grape tomatoes.  Makes a pretty and delicious first course.

serves 4

dressing
1 tbsp lemon juice
1 tbsp balsamic vinegar
2 tbsps extra-virgin olive oil
3 tbsp capers, rinsed + drained
½ tsp lemon zest
kosher salt, fresh ground black pepper

salad
2 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 lb calamari, cleaned + sliced into ½” rings
½ tsp red pepper flakes
4 roma tomatoes, chopped
½ c grape tomatoes, halved
¼ c sliced basil leaves
kosher salt, fresh ground black pepper
2 tbsp chopped fresh flat-leaf parsley

In a small bowl, whisk together the lemon juice, balsamic vinegar, olive oil, capers and lemon zest. Season to taste with salt and pepper.

In a large skillet, heat oil over medium-high heat.  Add garlic and saute 30 seconds.  Add calamari and saute 3 minutes, stirring constantly.  Add red pepper flakes, tomatoes and basil. Cook for 1 minute.  Season with salt and pepper. Remove from heat and using a colander, drain mixture of most of its juices.  Add to bowl with dressing. Toss, garnish with parsley and serve.

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