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2 medium cucumbers, peeled and cubed
2 medium fresh ripe tomatoes, peeled, seeded, and chopped
½
cup Colavita Extra Virgin Olive Oil
Juice of 2 lemons
¼
cup chopped fresh Italian parsley, or 2 tablespoons dried parsley
1 clove garlic, minced
1/3 cup chopped fresh basil
1 pound cleaned squid, cut into bite-sized pieces with tentacles
separate
Salt to taste
Serves 4 as a main course or 6 as an appetizer
Bring a large pot of salted water to a boil. While the water is
heating, combine the cucumbers, tomatoes, Colavita Extra Virgin
Olive Oil, lemon juice, parsley, garlic, and basil. Stir well to
combine, and set aside.
Add the squid pieces to the boiling water, reserving the tentacles,
and cook until just tender, 50 to 60 seconds. Using a strainer,
immediately scoop the squid from the water and set in a colander to
drain. Add the tentacles and cook until just firm, about 30 seconds,
and transfer to the colander to cool. When the squid is cool, add it
to the cucumber mixture, season with salt, and toss. Serve
immediately. |
