Warm Grilled Calamari & Prawn Salad

OPA!

I’m going to Greece soon and I although I won’t be posting much (if at all), I’ll be taking notes, trying new dishes and photographing every morsel for everyone.

I have some ideas to try but I’ve patiently waited for my time in Greece. I’ll be using seasonal Greek produce and I’ll be on the lookout for new dishes and I’ll surely ask a taverna owner for any “must have” recipes.

In the meantime, let your self daydream…you’re in Santorini, just finished exploring some of the island and you’ve made a rest-stop at a small fisherman’s port. There’s you and a smattering of other tourists, fishermen and all under the roof of one taverva.

There’s no menu. You have to rely on international sign language or rely on your limited Greek and the owner’s limited “Een-gleese”.

Some communication is exchanged and you hope for the best. You want the best, you’ve got the best, freshest, “just caught from the sea” calamari.

This entry will count as my Weekend Herb Blogging contribution for this week. The round-up is hosted by the founder, Kalyn of Kalyn’s Kitchen. I encourage you to take the time to read her blog thoroughly. I know, there’s a lot of info there but by all means, bookmark the blog and you’ll surely learn something from this foodblog hub!

On the subject of Santorini, capers can be found growing in corners of buildings and out of rocks and cliffs. Capers come from a shrub and are native to the Mediterranean region.

In Greek popular medicine, an herbal tea made of the caper root is said to aid against rheumatism.

Manual labor is required to gather capers, for the buds must be picked each morning just as they reach the proper size. After the buds are picked, they are usually sun-dried, then pickled in a vinegar brine.

Kali Orexi!

Warm Grilled Calamari Salad

Dressing

1 clove of garlic, minced
1/3 cup olive oil
1 tsp dried oregano
1/4 tsp red chile flakes
2 Tbsp balsamic vinegar
1 to 2 Tbsp of water
2 sun-dried tomatoes, minced
salt to taste

Salad

1 lb of squid, tentacles and tubes (cleaned) & Prawns
hand-torn romaine lettuce
1/2 pint of cherry tomatoes, halved
1/4 red onion, thinly sliced
1/2 yellow pepper, roasted, cleaned and sliced
sun-dried black olives
1 heaping Tbsp of capers

1. Using a jar, mix all of the dressing ingredients and reserve.
2. Arrange your salad. Today, I’m using local cherry tomatoes, romaine lettuce, red onions, yellow peppers, black sun-dried olives and Greek capers.
3. Follow my easy steps to clean and grill calamari here.
4. When the seafood is done, drizzle with extra virgin olive oil, a squeeze of lemon juice and a sprinkle of dried oregano.
5. Toss your salad and then top with the seafood and serve warm.