Greek Salad With Squid

Total Time: 15 mins Preparation Time: 10 mins Cook Time: 5 mins

Ingredients

• Servings: 4
• 1 medium cucumber
• 2 medium tomatoes
• 1 large green pepper
• 1/2 medium red onion, thinly sliced
• 1/2 cup greek olives or 1/2 cup common black olives
• 2 tablespoons red wine vinegar
• 1/4 cup olive oil
• 2 teaspoons finely chopped fresh oregano or 1 teaspoon dried oregano
• salt and pepper
• 1 lb squid, tubes cut into 1/2 inch rings
• 4 ounces feta cheese, crumbled

Recipe

• 1 cut the cucumber in half lengthwise, then again into quarters and finally crosswise into small chunks.
• 2 core the tomatoes, then cut each into quarters, then cross into small chunks.
• 3 cut the core from the green pepper, and removed and discard the seeds and ribs inside.
• 4 cut the pepper lengthwise into 1-inchstrips, then across into chunks.
• 5 put the cucumber, tomato, green pepper, onion and olives in a large bowl and set aside.
• 6 in a small bowl, combine the vinegar, oil, oregano, a small pinch of salt and a generous pinch of pepper.
• 7 stir vigorously with a fork and taste the dressing for seasoning.
• 8 set aside.
• 9 bring a medium pan of salted water to a boil, add the squid rings and cook for 30 seconds.
• 10 drain immediately, rinse with cold water and drain again thoroughly.
• 11 add the squid rings to the bowl of vegetables and pour over the dressing.
• 12 stir gently to coat all the ingredients evenly with dressing; when squid is slightly warm it absorbs more flavors from the dressing.
• 13 sprinkle with the feta and set aside for about 1 hour, or let cool completely and pack into airtight containers for your picnic.