Squid with Tomato and Basil
- 2 large tomatoes, cut into slices or wedges
- 1 cup fresh basil, roughly chopped
- 4 tablespoons olive oil
- 1 pound cleaned squid, bodies and tentacles
- 3 garlic cloves, finely chopped
- 1 teaspoon salt
Instructions:
This salad is the perfect summer appetizer, when tomatoes are ripe and juicy and the intense aroma of basil perfumes the whole dish.
- Heat grill to high or preheat oven broiler to high.
- Combine tomatoes and basil on a platter. Drizzle with 2 tablespoons of olive oil.
- Rinse squid and pat dry. Toss with garlic, salt, and remaining 2 tablespoons of olive oil.
- If grilling, thread squid on skewers, separating bodies and tentacles on different skewers.
- If cooking under the broiler, simply put squid in a pan. Cook squid until it firms up, about 5-7 minutes.
- Toss squid with tomatoes and basil. Add additional salt and olive oil to taste.