Kalamari Salad - cooking recipe

Ingredients

2/3 cup balsamic vinegar, to taste
2 tablespoons finely chopped fresh basil
1/2 teaspoon oregano
2 tablespoons coarsely chopped fresh parsley
3 tablespoons minced garlic
1 teaspoon sugar
3/4 cup olive oil
2 lbs squid, cleaned and cut into 1/2 inch rings and pieces
1 large carrot, cut into julienne strips
1 red bell pepper, cut into 1/4 inch dice
1 green bell pepper, cut into 1/4 inch dice
1 small red onion, cut into thin rings, separated, and kept in ice water
1/2 cup pitted kalamata olive, halved

Preparation

Whisk together vinegar, basil, oregano, parsley, garlic, sugar and salt and pepper to taste; add oil in a thin stream, whisking until the dressing becomes emulsified.
In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won't return to a boil in that time).
Drain and refresh under cold water.
Place the squid in a bowl along with the vegetables and olives and pour dressing over.
Toss to coat.
Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.