Squid, Cucumber and Tomato Salad

This is a wonderful fresh gorgeous salad, perfect for an alfresco lunch or a nice Summer day.

Serves 4


  • 450g (1lb) squid, cleaned out and cut into rings or strips 5mm (¼ inch) thick
  • 2 tablespoons olive oil
  • sea salt and pepper
  • 4 small or 2 large ripe tomatoes, cut into wedges
  • ½ small cucumber, cut into wedges
  • 1 generous tablespoon sliced or torn basil
  • 1 generous tablespoon finely chopped black olives
  • sea salt and black pepper
  • 4 handfulls of Rocket leaves               


  • 50ml (2fl ozs) olive oil
  • 25ml (1fl oz) balsamic vinegar
  • 1 small clove of garlic, crushed or thinly grated
  • salt, pepper and a pinch of sugar


First make the dressing. 

  1. In a jar or small bowl, mix the olive oil, balsamic vinegar and garlic.  Season with salt, pepper and sugar.
  2. Place the tomatoes, cucumber, basil and olives in a bowl and season.
  3. Place a frying pan on the heat and allow to get very hot.  Place the squid in a bowl, add the 2 tablespoons of olive oil, season with salt and pepper.  Toss the squid in the hot pan and cook for a minute or 2 until it’s deep golden in colour at the edges.  Don’t cook it for too long or it will become rubbery.
  4. Take it off the pan and toss it in with the cucumber and tomatoes.  Drizzle with the dressing and season to taste.  Divide the Rocket leaves between 4 plates and top with the salad.