Seared Squid & Tomato Salad

Seared Squid & Tomato Salad (serves 2-4)

For the Vinaigrette

3/4 cup olive oil
2 tbsp red wine vinegar
3 cloves garlic
1 shallot, chopped
1 handful basil
1 teaspoon thyme
1 tsp oregano
1 tbsp dijon mustard
2 anchovies
3 tbsp lemon juice

Pulse all ingredients in a Cuisinart until fully combined and slightly chunky. Set aside or store in the refrigerator for up to one week. (This vinaigrette also makes a kick ass marinade for chicken)

For the Squid

4 cloves garlic
1/4 tsp red pepper flakes
2 tbps olive oil
1/2 pound squid pieces
salt to taste
3 tbsp lemon juice

In a saute pan warm 2 tbsp of oil and cook the garlic until soft. Add the squid and pepper flakes and cook until just beginning to brown. Add the lemon juice and sea salt to taste and then set aside while you compile the salad.

For the Salad

1 cup chopped tomatoes
1/2 cup chopped cucumber
1/4 cup diced red onion
1/2 cup diced celery
1/4 cup diced feta

Combine all chopped ingredients in a large bowl. Top the vegetables with the seared squid and then mix in about 4 tbsp of the vinaigrette. Serve warm.