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Baby Calamari Salad

Modified: · Published: by Rita · This post may contain affiliate links · Leave a Comment
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If you’re looking for a light yet flavorful dish that comes together in just 20 minutes, this Baby Calamari Salad is a must-try!

The short answer: baby calamari needs either 2 minutes of heat or 40 minutes, nothing in between, or it turns to rubber. Sear it fast, dress it while still warm with lemon and olive oil, and the whole salad comes together in about 20 minutes.

Overhead view of plated calamari salads with mixed greens, cucumber, red onion, shredded carrot, and olives, next to a skillet of seared calamari, a large serving bowl of the tossed salad, and stacked bowls.

Baby Calamari Salad

Perfect for busy weeknights or an impressive starter for guests, this salad is a great way to enjoy healthy, family-friendly cooking from scratch.

🛒Ingredients

  • Baby calamari. I like to use fresh calamari when possible, but frozen works just as well, just be sure to thaw and pat it dry.
  • Mixed salad greens. My go-to mix is spinach, arugula, and romaine because I love the variety of textures and flavors.
  • Carrots. Adds a natural sweetness and crunch. Plus, it makes the salad more colorful!
  • Cucumber. It brings a cool, refreshing bite that pairs so well with the calamari.
  • Red onion. I love the sharpness it adds, but if you’re not a fan, soak the slices in cold water for a few minutes to mellow them out.
  • Kalamata olives. Their briny, salty flavor makes this salad even more irresistible.
  • For dressing. Lots of olive oil and lemon juice!
Salad ingredients arranged for prep: sliced cucumbers, raw calamari pieces, a large bowl of mixed greens, kalamata olives, shredded carrot, sliced red onion, and small bowls of oil, vinegar, mustard, and lemon juice.

👩‍🍳 You'll find the complete list of ingredients below the recipe card.

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🥘 How To Make Baby Calamari Salad

  1. Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.
  2. Sauté the calamari: Heat a drizzle of olive oil in a skillet over medium-high heat. Add the cleaned baby calamari and sauté for 2-3 minutes until tender. Season with salt and pepper and remove from heat.
A whisked vinaigrette dressing sits in a small bowl with a spoon, surrounded by bowls of shredded carrot, sliced red onion, and fresh parsley.
Small dishes of lemon juice, mustard, balsamic vinegar, and olive oil are arranged near bowls of parsley, shredded carrot, and sliced red onion for making salad dressing.
Mustard and oil vinaigrette is whisked together in a small bowl, with bowls of shredded carrot, sliced red onion, and fresh parsley in the background.
  1. Assemble the salad: In a large mixing bowl, combine the salad greens, grated carrots, sliced cucumber, red onion, Kalamata olives, and chopped parsley.
  2. Dress and toss: Drizzle the citrusy vinaigrette over the salad and gently toss to coat everything evenly.
  3. Serve: Divide the salad among plates and top each portion with the sautéed calamari. Enjoy immediately!
A wooden bowl of mixed greens, cucumber, sliced red onion, shredded carrot, and kalamata olives sits next to a small bowl of whisked vinaigrette.
A wooden bowl piled high with mixed greens, cucumber, red onion, shredded carrot, and kalamata olives, drizzled with vinaigrette dressing.

Can I use frozen calamari? Yes! Just thaw it completely and pat it dry before cooking to avoid excess water in the pan.

Close-up of a plated calamari salad with seared calamari pieces, kalamata olives, cucumber slices, red onion, and mixed greens dressed in vinaigrette.

📋Tips

  • Don’t overcook the calamari. It only needs 2-3 minutes in the pan to stay tender.
  • Use fresh calamari if possible. It has a milder, sweeter flavor than frozen.
  • Let the vinaigrette sit for a few minutes. This helps the flavors meld together.
  • Add some heat. A pinch of red pepper flakes will give the dish a spicy kick.
  • Swap the greens. Try baby kale or romaine if you prefer a sturdier base.
  • Make it a meal. Serve over quinoa or couscous for added substance.
  • Use another protein. Sauteed shrimp or scallops work great as an alternative.
  • Enhance the citrus flavor. Add a splash of orange juice to the vinaigrette.
  • Try a different dressing. A balsamic glaze also pairs beautifully with calamari.

🍱Storage Instructions

  • 🍱To Store. Keep leftover salad in an airtight container in the fridge for up to 1 day. Store the calamari separately for the best texture.
  • To Make Ahead. Prep the dressing and chop the vegetables ahead of time. Sauté the calamari just before serving.

What to Serve With Baby Calamari Salad

I love pairing this refreshing salad with simple, flavorful sides:

A plate of calamari salad with seared calamari, kalamata olives, cucumber, red onion, and mixed greens sits next to the large serving bowl of salad, with a fork resting on the plate.

Fun Variations to Try

  • Tomato calamari salad. Add halved cherry tomatoes for extra sweetness and color.
  • Caper version. Swap the kalamata olives for briny capers for a different salty pop.
  • Creamy avocado addition. Add sliced avocado for extra creaminess alongside the crisp vegetables.

FAQ

Can I use frozen calamari?

Yes, just thaw it fully and pat it very dry before cooking so it sears instead of steaming.

How do I keep the calamari tender and not rubbery?

Cook it quickly over high heat for just 2 to 3 minutes. Overcooking is what makes calamari tough.

Can I make the dressing ahead of time?

Yes, whisk it together up to 2 days ahead and store in the fridge. Give it a good shake before using.

More Salad Recipes You'll Like

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📖Recipe

Baby Calamari Salad

This Baby Calamari Salad is fresh, light, and bursting with citrusy flavor! Tender sautéed calamari pairs with crisp greens, veggies, and a zesty vinaigrette—ready in just 20 minutes!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Course Salad, Side Dish
Servings 4 servings
Calories 274 kcal

Video

Equipment

Ingredients
  

For Salad

  • 1 lb baby calamari, squid, cleaned and tentacles removed
  • 4 cups mixed salad greens, such as spinach, arugula, and lettuce
  • 1 cup carrots, grated
  • 1 cucumber, thinly sliced
  • ¼ red onion, thinly sliced
  • ¼ cup Kalamata olives, pitted
  • 2 tablespoons fresh parsley, chopped
  • salt and pepper, to taste

For Vinaigrette

Instructions
 

  • Make the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, white wine vinegar, Dijon mustard, hoisin sauce, salt, and pepper. Set aside.
    ¼ cup extra virgin olive oil, 2 tablespoons fresh lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon Dijon mustard, 1 teaspoon hoisin sauce, salt and pepper
  • Cook the calamari: Heat a skillet over medium-high heat and drizzle with olive oil. Once hot, add the cleaned baby calamari and sauté for 2-3 minutes until cooked through and tender. Season with salt and pepper to taste. Remove from heat.
    1 lb baby calamari, salt and pepper
  • Assemble the salad: In a large mixing bowl, combine salad greens, grated carrots, cucumber, red onion, Kalamata olives, and chopped parsley.
    4 cups mixed salad greens, 1 cup carrots, 1 cucumber, ¼ red onion, ¼ cup Kalamata olives, 2 tablespoons fresh parsley
  • Dress the salad: Drizzle the citrusy vinaigrette over the salad and toss gently to coat.
  • Serve: Divide the salad among plates and top with the warm sautéed calamari. Enjoy!

Notes

  • To Store. Keep leftover salad in an airtight container in the fridge for up to 1 day. Store the calamari separately for the best texture.
  • To Make Ahead. Prep the dressing and chop the vegetables ahead of time. Sauté the calamari just before serving.

Nutrition

Calories: 274kcalCarbohydrates: 12gProtein: 19gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 264mgSodium: 248mgPotassium: 592mgFiber: 2gSugar: 3gVitamin A: 6096IUVitamin C: 26mgCalcium: 75mgIron: 2mg
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Baby Calamari Salad Dressing.
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