This salad from the Aegean coast pairs lightly marinated squid rings, quickly seared on a grill, with arugula and tomatoes. Olive oil and lemon keep the dish light, while making it a satisfying low-carb main course.
Pat the squid rings dry with paper towels and place them in a bowl. Add half of the olive oil, the crushed garlic, thyme, and half of the lemon juice. Toss to coat and let stand at room temperature for 10 minutes.
Heat a grill pan or outdoor grill over high heat. Season the squid rings with salt and black pepper, then arrange them in a single layer. Cook for 1 to 2 minutes per side; cooking them longer will make the squid tough.
In a large bowl, toss the arugula, tomato, and red onion with the remaining olive oil and lemon juice.
Arrange the grilled squid over the salad and serve immediately; the warm squid pairs well with the lukewarm salad.
Pat the squid rings thoroughly dry with paper towels before grilling; if they are wet, they will release liquid and become rubbery. Allergen: contains mollusks (squid).
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