Grilled Calamari Salad with Tomato Coulis

calamari

🥗Healthier: grilled shrimp

💰Cheaper: canned tuna

Shrimp is lower in calories, while canned tuna is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is cost-effective.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice provides a similar acidity, while vinegar is often less expensive.

arugula

🥗Healthier: spinach

💰Cheaper: mixed greens

Spinach is nutrient-rich, while mixed greens are usually more affordable.

Toss the well-dried calamari in a large bowl with 2 tablespoons of the olive oil and the garlic. Season with 1/4 teaspoon salt and a big pinch of peperoncino. Cover, and marinate in the refrigerator for at least 30 minutes or up to overnight.

Heat a grill or a two-burner grill pan to medium heat. Brush the onion rings and corn with 1 tablespoon of the olive oil, and season with salt. Grill, turning occasionally, until both are charred and the onion is tender, 4 to 5 minutes for the onion, 5 to 6 minutes for the corn. Remove to a cutting board to cool slightly.

Increase heat to medium high. Lay the calamari on the grill, and weight with a large, heavy skillet. Cook, turning once, until it’s charred and just cooked through, about 5 minutes in all. Remove to the cutting board.

Cut the calamari bodies into thick rings. Add to a serving bowl with the tentacles. Add the red onions. Cut the corn kernels from the cob directly into the bowl. Add the tomatoes and basil. Season with salt and peperoncino. Drizzle with the remaining 4 tablespoons olive oil and the vinegar. Toss well, and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens