This week, I’m sharing with you a new recipe, The Best Calamari Salad. This seafood salad is incredibly tasty and unique! If you prefer, just follow the recipe to make Calamari rings and enjoy those by yourself.
Calamari is a classic Greek meze. Paired with a flavorful homemade sauce/dressing complements the calamari and light salad greens.
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What to Serve with The Best Calamari Salad Recipe?
- Roasted Potatoes
- Lemon wedges
Kitchen Notes & Tips
- Use bread flour to create a crispier coating.
- The perfect fry temperature for the calamari is 340˚.
Ingredients for The Best Calamari Salad
For the Calamari
- 1/2 C. Sparkling water
- 1/2 Lg. Fresh lemon, juiced
- 1/4 t. Baking soda
- 1/2 t. Sugar
- 1/8 t. Salt
- 15 oz. Fresh or Frozen Calamari, thawed
For the Salad Dressing/Dipping Sauce
- 1-1/2 C. Panko Bread Crumbs or homemade crumbs made from day-old bread
- 1/2 C. Almonds
- 1 Garlic clove, minced
- 1/2 Lg. Lemon, juiced
- 2-1/2 T. Extra Virgin Olive Oil
- 6 T. Plain Greek Yogurt
- 3 T. Mayonnaise
- Salt, to taste
Fry Coating Ingredients
- 1 C. All-purpose Flour
- 2 T. Yellow Cornmeal
- 1/2 t. Salt
- 2-1/2 C. Vegetable Oil
For the Salad
- 4-5 c. Mixed Salad Greens of choice
- 1 med. Shallot or red onion, sliced
- 1 C. Cherry Tomatoes, sliced in half
- 1 English Cucumber, sliced
Supplies Used
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How To Make The Best Calamari Salad
#1. In a large bowl, combine sparkling water, lemon juice, baking soda, sugar, and salt. Add the clean calamari. Place it in the refrigerator to chill for 2 hours.
#2. In a food processor bowl, add day-old bread crumbs and pulse if making your crumbs. Add in almonds and pulse them to crumble.
#3. Next add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix well and season with salt, to taste. Place in a covered bowl or jar in the refrigerator.
#4. After 2 hours, take the calamari out of the refrigerator and drain the cold water well in a colander but do not rinse nor dry. Just give the colander a good shake to remove excess moisture.
Preparing the Calamari Salad
#5. Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes, and cucumbers and set aside.
#6. Combine flour, cornmeal, and salt in a medium bowl. Set aside.
#7. Place the vegetable oil on high heat. Use a deep pot to 340˚.
#8. Place a double layer of paper towel on a plate to drain excess oil as the calamari is finished cooking.
#9. Add calamari rings, a few at a time to the flour mixture. Toss gently to coat. Shake off excess coating and test the oil temperature by placing a corner of one ring into the oil. If it sizzles, it is hot enough and you can add a few rings at a time to the hot oil. Do not overcrowd the oil or it will cool down too much and make your calamari greasy instead of crispy. Cook for 1-3 minutes or until just lightly golden. Do not overcook.
#10. Remove the cooked pieces to a paper towel-lined plate. Repeat until all calamari has been cooked.
#11. Add dressing to salads and top with cooked calamari. Season with a teaspoon of salt and fresh cracked pepper to taste. Enjoy!
More Salad Recipes to Try
- Chicken Paillard Salad
- Peach Blackberry Salad
- Crunchy Celery Apple Salad
- Deconstructed Waldorf Salad
- Tortellini Antipasto Pasta Salad
Kitchen Gadgets To Make Cooking Easy
Click here to see the full list of my favorite affordable kitchen gadgets that make cooking easy! See our favorite time-saving kitchen gadgets on our Amazon Storefront. As an Amazon Associate, I earn from qualifying purchases.
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