Easy to prepare and very elegant on a plate, a salad with squid, vegetables and smoked cheese is well suited to the table for guests, or simply as or as a treat for yourself. Delicate tastes of mollusks are quite affordable, unlike other seafood, and just a couple of minutes are enough to cook them. For this salad, mini-squids are better suited – they are good because they have beautiful grill burns on them. To make it easier to carve them, you can slightly freeze fresh carcasses.
Mini squid 12 pieces
8 large cherry tomatoes
Sweet pepper 1 piece
Zucchini 1 piece
Garlic 1 clove
Lemon ½ pieces
Suluguni smoked cheese 100 g
Parsley 15 g
Olive oil 100 ml
Salt to taste
Squids are cleaned, washed and put on a napkin so that excess moisture is absorbed. Smoked suluguni grate on a coarse grater.
On the bottom side of the tomatoes make shallow cross-cut cuts. Dip them for half a minute in boiling water and immediately cool in water with ice, and then remove the skin, leaving the green stalks on six tomatoes.
Peel the leaves from the parsley stalks and chop finely, remove the core (if any) from the cloves of garlic and finely chop the clove or rub it on a special fine grater for garlic – to a slurry.
On the same grater, grate two tomatoes without scapes (or turn them into puree with a blender). Mix the chopped parsley, garlic and tomatoes, season with half a lemon juice, salt and pepper to taste and mix again.
Squid (with tentacles), along with coarsely chopped pepper and zucchini, fry in a frying pan on the grill with olive oil – until a golden grill appears on both sides, pepper and salt to taste.
Put vegetables in a deep plate, pour them with a dressing of parsley, garlic and tomatoes, on top – squid, cherry tomatoes, cut in half. Sprinkle with grated cheese and pour over olive oil.