Mains

Grilled calamari salad with yoghurt and ouzo dressing

A calamari salad perfect for your next alfresco feast.
Grilled calamari salad with yoghurt and ouzo dressing on blue serving platter with pickled peppers in orange and white dish to side.Ben Dearnley
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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

Yoghurt and Ouzo Dressing

Method

1

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.

2

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

3

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

4

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).

5

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.

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