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Grilled Squid Salad

Grilled Squid Salad

If you can get someone else to do the dirty work for you (that is, the cleaning), squid is perhaps the simplest and least fussy seafood out there. And it requires only the briefest of cooking times – about 90 seconds to two minutes per side should do it. They taste like smoky, briny heaven coming off the grill, bathed in a simple marinade of garlic, olive oil and lemon juice, and tossed with cherry tomatoes, bitter greens and garbanzo beans.

This is the kind of salad that’s made for summer. It’s a cinch to prepare and it tastes better if you eat it outside. And it has all the protein you need for a light evening meal! Done and done.

Grilled Squid Salad

This Grilled Squid Salad recipe is part of The June Seasonal Food Guide.

Yield: about 4 servings

1.5 pounds whole squid, cleaned
1 cup halved cherry tomatoes
1 cup arugula
1 cup chopped radicchio
1 cup cooked garbanzo beans
2 cloves garlic, minced
1 lemon, halved and juiced
3 tablespoons olive oil
salt + pepper to taste

First, marinate the squid. In a mixing bowl, combine the squid with 2 tablespoons olive oil, half the lemon juice, the minced garlic, and a generous sprinkling of salt and pepper. Set aside. You’ll want them to sit for no more than a half hour in their marinating liquid, because the acid of the lemon juice will start to cook them.

Prepare your grill for the squid.

While the charcoal briquettes/gas grill are readying, prepare the rest of the salad by mixing together the cherry tomatoes, arugula, radicchio and garbanzo beans. Set this aside and dress at the very end.

When your grill is ready, place squid on the grill. You may use skewers if you’d like, but it’s not necessary. Grill for about 2 minutes on each side. (If your grill is less hot, you may need to increase the time, just a little.)

Remove squid from grill. Slice squid body into one inch sections. Leave tentacles whole.

Toss squid with the rest of the salad. Add the remaining lemon juice, another tablespoon of olive oil, and salt and pepper to taste.

Best served immediately.

  • NicoleD - Oh yes, this looks just like summer! That fork is fantastic. I’m thinking of that Kohler commercial where the couple brings an architect a faucet to design their house around. That fork could do the same.ReplyCancel

  • Stephanie @ okie dokie artichokie - Oh, that look so good right now!ReplyCancel

  • la domestique - I love squid, especially their crunchy little tentacles.ReplyCancel

  • bianca - I am a giant fan of seafood; but it took me a while to come around to squid. Now it is hands down one of my favorite seafood items. It’s filling but still light! Great summer recipe.ReplyCancel

  • kankana - I can seafood back to back without getting tired :) Squid is something I never tried at home! This salad looks so colorful and delicious.ReplyCancel

  • Mika - I cleaned tons of squids working in restaurants…I should not say this because I’m vegetarian, but that was pretty relaxing… ^_^ No one is going to ask you anything because you are dirty and concentrating on your infamous job.
    Wonderful pic Kimberley.ReplyCancel

  • Joy - I love grilled octopus so I’m definitely going to try this out.ReplyCancel

  • Elizabeth @ Saffron Lane - Squid and octopus are two of my favorites for the exact reason you described. They’re simple and unfussy with excellent potential for depth of flavor, if prepared right. Love the addition of the bitter greens. I’m sure they play really beautifully off the rest of the dish.ReplyCancel

  • Lynda - Beautiful salad! I love the addition of the chickpeas. Squid is a favorite in our home, and I’ll be sure to try this.ReplyCancel

  • Kelsey (Happyolks) - This looks delicious! I’ve just happened upon all the possibilities with squid myself, but in a big salad is my favorite! Can’t wait to pair with the garbanzo beans. Great picks, great photos. And congrats on the Etsy feature!ReplyCancel

  • Kasey - I love baby squid, but I have to admit – I am pretty grossed out cleaning it (I usually make Matt do hehehe). It’s one of those things that I only recently started buying at the grocery store and cooking at home, but you are right – it’s delicious, fast, and perfect for a warm summer day -like today!ReplyCancel

  • Brian @ A Thought For Food - What a fabulous summer salad! This, a glass of wine, maybe some crusty bread… and you’re set with a sensational meal!ReplyCancel


  • kickpleat - Man, it’s been way too long since I’ve eaten squid! And I’ve never tried to prepare it at home – I think it’s time, as this looks like an ideal summer salad.ReplyCancel

  • Joanne - This is true unadulterated proof that I need to get myself to like squid. I made some gains this past week with fried calamari, but I feel like all of these fresh flavors really let the seafood shine through more than deep frying it does. Meaning that I’ll undoubtedly taste it more. Something to work on.ReplyCancel

  • Season with Reason - I love a one-dish healthy dinner like this! Have never done squid at home and you’ve inspired me to try while all of these ingredients are still available. Looking forward to July’s food guide…ReplyCancel

  • caitlin - looks delicious! can’t wait to try!ReplyCancel

  • Ben - Yummy, squids are one of my favorite seafood. Gonna give this a try. How about adding some prawns along with the squid?ReplyCancel

  • Heather @opgastronomia - How did I miss this post?! Love me some grilled squid. And I like your addition of garbanzo beans to this salad (go all out with roasted red peppers in August?). Yum!ReplyCancel

  • Food Therapy from The Year in Food | Public Radio Kitchen - […] first, I mistook this salad by The Year in Food for one of the dull salads, filled, as it is, with standbys like arugula, cherry tomatoes, […]ReplyCancel

  • Grill Season | Sous Style - […] Grilled Squid Salad from The Year in Food […]ReplyCancel

  • - i love your eye for esthetics! the colors of this dish are so fresh a striking. love it!
    also, it looks light, healthy and tasty! i’m in tuscany at the moment and i can’t wait to hit the harbor this evening and get a squid directly from the boat to try this recipe!
    thank youReplyCancel

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