Sail away to the beautiful blue waters of the Greece and imagine yourself sitting at a seaside taverna indulging on this beautiful Mediterranean dish. Perfectly cooked marinated calamari tossed with the usual Greek salad mix of cucumbers, tomatoes, onions and feta.
Chef: Justine Schofield
Time: 40 minutes
4-6 small calamari
1 tsp dried oregano, plus extra for garnish
1 clove garlic, minced
1 tbsp capers
1 lemon, zested
1 tbsp white vinegar
3 tbsp extra virgin olive oil
2 ripe tomatoes cut in chunks
2 Lebanese, cucumbers, deseeded and cut into 2cm chunks
½ small Spanish onion, very finely slices
Clean, score and cut the calamari into thin rounds. Reserve the tentacle and wings too.
Place the oregano, garlic, capers, lemon zest, salt and pepper and 2 tablespoons of olive oil into a bowl. Add calamari and coat well and set aside to marinate for 10-15 minutes.
Place the onions in a small bowl with a little pinch of salt and scrunch together. Reserve for later.
Preheat an Optigrill on high heat. Cook for 3-4 minutes until charred and tender. Slice into smaller bite size pieces.
Toss the tomato, onion and cucumber with vinegar and remaining oil. Season with salt. Now add the charred calamari, and toss one final time. Arrange on a platter with a little crumbled feta on top.