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1
(If you got whole squid, clean them first: gently pull the head and tentacles away from the body, then pull out the backbone from inside the body and discard it and the intestines and ink sac; cut the tentacles from the head just below the eyes and discard head; remove membrane from body.).
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2
Rinse all the squid under running water and pat dry.
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3
Cut the tentacle bunches in half, and cut the bodies into 1/4 to 1/3-inch wide rings; cut the wings from the bodies.
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4
Fill a 5 or 6 quart pot full of water, add a couple teaspoons of salt, and bring it to a boil.
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5
Prepare a bowl of ice water.
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6
Cook all the prepared squid pieces in the boiling water until just opaque, a brief 40 to 60 seconds, then remove from pot and immediately plunge into the ice water to halt the cooking.
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7
When squid has cooled, transfer to a colander, let drain, and pat dry; set aside.
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8
In a small bowl, whisk together the lemon juice, vinegar, oil, garlic, salt, and pepper; add in onion, stir, and let the dressing stand for 5 minutes.
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9
In a large bowl, combine the cooked squid, olives, tomatoes, celery, parsley, basil, and feta (if using), then toss with the dressing.
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10
Let salad stand, tossing occasionally, for at least 15 minutes to allow the flavors to develop.
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Note: although good eaten right after preparation, it's even better if you chill it for 8 hours - tossing occasionally - then bring it to room temperature before serving (about 1 hour); also, some people prefer the onion to be sauteed lightly before adding it to the salad.
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12
Makes 4 main course servings, 8 side dish servings.
