Grilled Squid and Sweet Onion Salad with Roasted To

Name: Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 plum tomatoes, halved; 2 tablespoons pure olive oil; Salt and pepper; 16 whole squid, cleaned; Olive oil; Salt and pepper; 2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick; 1 poblano pepper, roasted, peeled, seeded and chopped; 6 cloves roasted garlic; 1/2 cup red wine vinegar; 3/4 cup pure olive oil; 1 tablespoon honey; Salt and pepper

Servings: persons

8 plum tomatoes, halved
2 tablespoons pure olive oil
Salt and pepper
16 whole squid, cleaned
Olive oil
Salt and pepper
2 large sweet onions, (Walla Walla, Vidalia), peeled and sliced 1/4-inch thick
1 poblano pepper, roasted, peeled, seeded and chopped
6 cloves roasted garlic
1/2 cup red wine vinegar
3/4 cup pure olive oil
1 tablespoon honey
Salt and pepper

1
Preheat oven to 350 degrees F. Rub the tomatoes with the olive oil and place on a baking sheet.
2
Roast for 25 to 30 minutes, or until soft.
3
Remove seeds and dice.
4
Preheat grill or grill pan.
5
Brush squid with olive oil and season with salt and pepper to taste.
6
Grill the squid for 3 minutes on each side.
7
Cut into 2-inch pieces.
8
Brush the onions with olive oil and season with salt and pepper to taste.
9
Grill for 3 to 4 minutes on each side until almost tender.
10
Place pepper, garlic and vinegar in a blender and blend until smooth.
11
With the motor running, slowly add the olive oil until emulsified.
12
Add the honey and season with salt and pepper, to taste.
13
Assembly: 1 pound arugula 1 pound frisee Grilled Squid Grilled Onions Green Chile Vinaigrette Roasted tomatoes 12 fresh mint leaves, chiffonade
14
Combine the greens, squid and onions in a large bowl and toss with some of the vinaigrette.
15
Place on a large platter and top with the tomatoes and fresh mint.
16
Drizzle with additional dressing.

551

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 8 plum tomatoes, halved, 2 tablespoons pure olive oil, Salt and pepper, 16 whole squid, cleaned, and more.

Yes, Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Squid and Sweet Onion Salad with Roasted Tomatoes and Green Chile Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions