Name: Grilled calamari salad with yoghurt and ouzo dressing
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
Ingredients: 1.2 kg baby calamari (200gm each), cleaned, hoods and tentacles separated; 60 ml (¼ cup) extra-virgin olive oil; 2 tbsp oregano leaves, finely chopped; 3 oxheart tomatoes, cut into rough; 3cm pieces; 80 gm (⅓ cup) mixed Greek olives; ¼ cup (loosely packed) small basil leaves, plus extra to serve; Pita bread, pickled peppers and baby Greek basil, to serve; Yoghurt and Ouzo Dressing; 1 tbsp extra-virgin olive oil; 1 tbsp ouzo; 70 gm (¼ cup) Greek-style yoghurt; Juice of 1 small lemon

This Greek grilled calamari salad recipe will become a staple on any entertainer’s table. Primed for alfresco feasts and large family gatherings, this grilled calamari salad really shines thanks to its punchy yoghurt and ouzo dressing.

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Ingredients

1.2 kg baby calamari (200gm each), cleaned, hoods and tentacles separated

60 ml (¼ cup) extra-virgin olive oil

2 tbsp oregano leaves, finely chopped

3 oxheart tomatoes, cut into rough

3cm pieces

80 gm (⅓ cup) mixed Greek olives

¼ cup (loosely packed) small basil leaves, plus extra to serve

Pita bread, pickled peppers and baby Greek basil, to serve

Yoghurt and Ouzo Dressing

1 tbsp extra-virgin olive oil

1 tbsp ouzo

70 gm (¼ cup) Greek-style yoghurt

Juice of 1 small lemon

Method

To marinate calamari, halve hood lengthways. Place oil and oregano in a small bowl, season to taste and stir to combine. Place calamari hoods and tentacles in a large bowl with half oregano mixture, season to taste and toss gently to coat. Marinate for 1 hour.

Meanwhile, for yoghurt and ouzo dressing, combine ingredients in a small bowl, season to taste and stir to combine.

Combine tomato and olives in a bowl with remaining oregano mixture. Season to taste and toss to combine.

Preheat a lightly greased barbecue or char-grill pan to high. Thread calamari hoods in an “S” shape onto skewers. Cook skewers and tentacles, turning frequently, until charred and cooked (3-5 minutes).

Place tomato salad on a serving platter, arrange calamari on top and scatter with basil. Drizzle with yoghurt and ouzo dressing. Serve with pita bread and pickled peppers, on the side.

Recipe by Helena Moursellas Recipe writer and developer

Photography by Ben Dearnley Photographer

Ben Dearnley is a Sydney-based photographer who has been shooting since 1995, after completing a Bachelor of Arts in Communication Studies at Newcastle University. He was a photography assistant for three years before starting his own photography business focusing on food, still life and lifestyle. He has worked for a large number of local magazines and cookbook publishers, including Australian Gourmet Traveller, Donna Hay Magazine, Delicious, Coles, Australian Women’s Weekly Cookbooks, Murdoch Books, Pan Macmillan and others. He also shoots content for brands such as Sonoma Bakery, The Heart Foundation and Napoleon Perdis. When not in his studio, he enjoys swimming, walking his current Cavalier King Charles Spaniel Hazel, and tinkering in his shed.

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Styling by Olivia Blackmore

Ingredients

Method

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