Greek Salad with Squid

1. 1

   Cut the cucumber in half lengthwise, then again into quarters and finally crosswise into small chunks.

2. 2

   Core the tomatoes, then cut each into quarters, then cross into small chunks.

3. 3

   Cut the core from the green pepper, and removed and discard the seeds and ribs inside.

4. 4

   Cut the pepper lengthwise into 1-inchstrips, then across into chunks.

5. 5

   Put the cucumber, tomato, green pepper, onion and olives in a large bowl and set aside.

6. 6

   In a small bowl, combine the vinegar, oil, oregano, a small pinch of salt and a generous pinch of pepper.

7. 7

   Stir vigorously with a fork and taste the dressing for seasoning.

8. 8

   Set aside.

9. 9

   Bring a medium pan of salted water to a boil, add the squid rings and cook for 30 seconds.

10. 10

    Drain immediately, rinse with cold water and drain again thoroughly.

11. 11

    Add the squid rings to the bowl of vegetables and pour over the dressing.

12. 12

    Stir gently to coat all the ingredients evenly with dressing; when squid is slightly warm it absorbs more flavors from the dressing.

13. 13

    Sprinkle with the feta and set aside for about 1 hour, or let cool completely and pack into airtight containers for your picnic.

* Per serving · 4 servings · Values may vary.