The Chew: Grilled Calamari Salad + Chickpeas, Olives & Salami

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The Chew: Grilled Calamari Chopped Salad With Chickpeas, Olives & Salami

In a segment they called M&M Grill Factory, Michael Symon and Mario Batali each made their own grilled dishes. Mario kicked it off with his Grilled Calamari Chopped Salad with Chickpeas, Olives and Salami. He explained that it’s important to buy whole tubes and tentacles that way it won’t fall through the grill as it cooks, and then you’ll slice it after it cooks. If you’ve only ever had fried calamari, you’ll most certainly want to try it grilled. And now, thanks to Mario, you can enjoy it at home!

This is one unique salad you will devour even faster than the time it took you to put it together. To get the recipe, click next page. 

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The Chew: Grilled Calamari Chopped Salad With Chickpeas, Olives & Salami Recipe Ingredients

The Chew: Grilled Calamari Salad + Chickpeas, Olives & Salami

Mario Batali showed viewers of The Chew how to make his incredible Grilled Calamari Salad.(mariela / Flickr)

For the Calamari:

  • 1/4 C olive oil
  • 3 cloves garlic – peeled, smashed
  • 1 tsp red pepper flakes
  • 2 lbs calamari – cleaned, whole tubes & tentacles
  • 1 lemon – zest, juice
  • 2 tbsp mint – leaves roughly chopped
  • kosher salt and freshly ground black pepper

For the Salad:

  • 8 oz Castelvetrano olives – pitted
  • 1 English cucumber – cut in half lengthwise, sliced into 1/4-inch half-moons
  • 1/2 C pickled red onion
  • 1/2 C basil leaves – leaves roughly chopped
  • 2 tbsp red wine vinegar
  • chili flakes – to taste
  • 1 (15-oz) can chickpeas – drained, rinsed
  • 8 oz cherry tomatoes – cut in half
  • 4 oz sliced Genoa salami – cut into 2-inch strips
  • 1/2 C mint – leaves roughly chopped
  • 2 tbsp lemon juice
  • 1/3 C olive oil
  • kosher salt and freshly ground black pepper

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The Chew: Grilled Calamari Chopped Salad With Chickpeas, Olives & Salami Recipe Directions

  1. In a large bowl, combine the calamari tentacles and tubes, lemon juice and zest, olive oil, red pepper flakes, mint, and garlic
  2. Place in the fridge for 30 minutes
  3. Preheat a grill or grill pan to medium-high heat
  4. While preheating, wrap a brick in foil and let it heat on the grill
  5. Remove the calamari from the marinade, then put on the grill and top with the hot brick
  6. Cook until charred on all sides, about 2 minutes per side
  7. Remove the grilled calamari to a cutting board
  8. When cool enough to handle, cut the calamari tubes into rings
  9. Transfer the grilled calamari to a large bowl, then add the chickpeas, tomatoes, olives, salami, English cucumber, pickled red onions, basil, mint, vinegar, lemon juice, chili flakes, olive oil, and salt and pepper
  10. Mix well

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