Grilled Squid and Vidalia Onion Salad with Grilled Tomatoes

  • Yield : 4 servings
  • Prep Time : 45m
  • Cook Time : 30m
  • Ready In : 15m
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  • 4 plum tomatoes, halved
  • 1 tablespoon olive oil
  • Salt and freshly ground pepper
  • 8 whole squid, skinned and cleaned
  • 2 medium Vidalia onions, sliced 1/4-inch thick
  • 1/2 pound arugula
  • 1/2 pound frisee
  • 2 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 6 mint leaves, cut into chiffonade


Step 1

Brush tomatoes with oil and season with salt and pepper. Grill until just soft.

Step 2

Brush squid and onions with olive oil and season with salt and pepper. Grill squid for 3 minutes on each side. Grill onions on both sides until tender. Toss greens with olive oil and lemon and season with salt and pepper. Arrange greens on a platter and top with squid and onions, tomato and mint.

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