Calamari, Tomato And Caper Salad - cooking recipe

Ingredients

Salad
3 tablespoons extra virgin olive oil
3 garlic cloves, minced
5 roma tomatoes, chopped
1/2 teaspoon crushed red pepper flakes
kosher salt & freshly ground black pepper
1 lb calamari, cleaned and sliced into 1/4 to 1/2-inch slices
Dressing
2 tablespoons lemon juice
2 tablespoons extra virgin olive oil
2 tablespoons capers, rinsed and drained
1 lemon, zested
kosher salt & freshly ground black pepper
2 tablespoons fresh parsley, chopped

Preparation

In a large skillet, heat oil over medium high heat and cook the garlic until fragrant, about 30 seconds; add tomatoes and red pepper flakes and cook about 2 minutes.
Season calamari rings with salt and pepper, then add to the skillet; saute, stirring, until cooked through, about 2 or 3 minutes.
Transfer to a colander to drain a bit.
Place the lemon juice, olive oil, capers, and lemon zest into a clean glass jar with a lid; shake to combine, taste, and season with salt and pepper.
Transfer the salad to a serving bowl, pour dressing over top and gently toss to coat with dressing.
Garnish with fresh parsley.