Calamari, Tomato and Caper Salad

• 3 tablespoons extra-virgin olive oil
• 3 cloves garlic, minced
• 5 Roma tomatoes, chopped
• 1/2 teaspoon red pepper flakes
• Kosher salt and freshly ground black pepper
• 1 pound calamari, cleaned, sliced into 1/4 to 1/2-inch slices
• 2 tablespoons lemon juice
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons capers, rinsed and drained
• 1 lemon, zested
• Kosher salt and freshly ground black pepper
• 2 tablespoons chopped fresh flat-leaf parsley

1. For the salad: In a large skillet, heat the oil over medium-high heat.
2. Add the garlic and cook until fragrant, about 30 seconds.
3. Add the tomatoes and red pepper flakes and cook for 2 minutes.
4. Season the calamari with salt and pepper and add to the skillet.
5. Saute, stirring frequently, until cooked through, about 2 to 3 minutes.
6. Drain the mixture in a colander.
7. For the dressing: In a small bowl, whisk together the lemon juice, oil, capers, and lemon zest until smooth.
8. Season with salt and pepper, to taste.
9. Transfer the calamari mixture to a serving bowl.
10. Pour in the dressing and gently toss until all the ingredients are coated.
11. Garnish with chopped parsley and serve.

extravirgin olive oil, garlic, tomatoes, red pepper, kosher salt, calamari, lemon juice, extravirgin olive oil, capers, lemon, kosher salt, flatleaf

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/calamari-tomato-and-caper-salad-recipe.html (may not work)