Kalamari Salad

• 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

1. 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.
2. In a saucepan of boiling salted water, cook squid for exactly 45 seconds (water probably won't return to a boil in that time).
3. Drain and refresh under cold water.
4. Place the squid in a bowl along with the vegetables and olives and pour dressing over.
5. Toss to coat.
6. Let the salad marinate, covered and chilled, for at least 3 hours and up to 24 before serving.

balsamic vinegar, fresh basil, oregano, fresh parsley, garlic, sugar, olive oil, carrot, red bell pepper, green bell pepper, red onion, olive

Taken from www.food.com/recipe/kalamari-salad-70187 (may not work)