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Salad with squids, vegetables and smoked cheese

5 from 1 vote
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Asian Kitchen, Salads Recipes, Seafood Recipes, Snacks
Servings 4 servings
Calories 390 kcal


  • Mini squid 12 pieces
  • 8 large cherry tomatoes
  • Sweet pepper 1 piece
  • Zucchini 1 piece
  • Garlic 1 clove
  • Lemon ½ pieces
  • Suluguni smoked cheese 100 g
  • Parsley 15 g
  • Olive oil 100 ml
  • Salt to taste
  • Fresh pepper to taste


  • Squids are cleaned from films, washed and put on a napkin so that excess moisture is absorbed. Smoked suluguni grate on a coarse grater.
  • On the bottom side of the tomatoes, make shallow cross-cut shallow cuts. Dip them for half a minute in boiling water and immediately cool in water with ice, and then peel off, leaving green petioles on six tomatoes.
  • Cut the leaves from parsley stalks and chop finely, remove the core (if any) from the cloves of garlic and chop the cloves finely or rub them on a special fine grater for garlic – to a slurry.
  • On the same grater, grate two tomatoes without scapes (or turn them into a puree with a blender). Mix chopped parsley, garlic and tomatoes, season with half a lemon juice, salt and pepper to taste and mix again.
  • Squids (with tentacles), together with coarsely chopped pepper and zucchini, fry in a frying pan on the grill in olive oil – until a golden grill appears on both sides, pepper and salt to taste.
  • Put vegetables in a deep plate, pour them with a dressing of parsley, garlic and tomatoes, on top – squid, cherry tomatoes, cut in half. Sprinkle with grated cheese and pour over olive oil.

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