- 1 1/2 lb cleaned squid
- 2 tablespoons fresh lemon juice
- 1 tablespoon red-wine vinegar
- 1/3 cup extra-virgin olive oil
- 1-2 large garlic cloves, minced
- Dried red pepper flakes to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 small red onion, halved lengthwise, then thinly
- sliced crosswise (1 cup)
- 1/3 cup pitted Kalamata olives, halved lengthwise
- 2 cups cherry or grape tomatoes (3/4 lb), halved
- or quartered if large
- 2 celery ribs, cut into 1/4-inch-thick slices
- 1 cup loosely packed fresh flat-leaf parsley leaves
Rinse squid under cold running water, then lightly pat dry between paper towels. Halve tentacles lengthwise and cut bodies (including flaps, if attached) crosswise into 1/3-inch-wide rings.
Cook squid in a 5- to 6-quart pot of boiling salted water, uncovered, until just opaque, 40 to 60 seconds. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. When squid is cool, drain and pat dry.
Whisk together lemon juice, vinegar, oil, garlic, salt, red pepper flakes, and pepper in a small bowl, then stir in onion and let stand 5 minutes. Meanwhile, combine squid, olives, tomatoes, celery, and parsley in a large bowl. Toss with dressing and season with salt and pepper. Let stand at least 15 minutes to allow flavors to develop.