Grilled is the best way to serve calamari. I urge you to enjoy the deep-fried version of this delicacy only on an occasional basis. This salad features lightly grilled calamari, which goes great with the tomatoes, bell pepper, olives and lemon-olive oil dressing.

RECIPE INSTRUCTIONS
1. Lightly coat a nonstick grill pan with cooking spray and set over medium-high heat. Or preheat your barbecue to medium-high heat. Grill the calamari for 5 minutes, turning halfway, just until charred and no longer translucent. Let cool for 5 minutes. Dice.

2. In a bowl, add the tomatoes, red onion, bell pepper, olives, olive oil, lemon juice, garlic, capers, feta, salt and pepper and calamari. Place on a serving plate and garnish with parsley.

INGREDIENTS
12 oz cleaned calamari
3/4 cup sliced grape tomatoes
1/3 cup diced red onion
1/3 cup roasted red pepper (see page 100)
1/3 cup diced black olives
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp finely chopped garlic
1 tsp capers
1/4 cup crumbled feta cheese (about 1 oz)
pinch of salt and pepper

GARNISH:
2 Tbsp chopped parsley

NOTES
Nutritional Analysis per Serving

Calories 192
Protein 15 g
Fat 11 g
Saturated Fat 2 g
Carbohydrates 8.2 g
Cholesterol 201 mg
Sodium 394 mg
Fiber 1.6 g

Prep Time: 15 minutes
Cook Time: 5 minutes

Make Ahead: Can be prepared and dressed a few hours before serving

Serves 4

Nutrition Watch: Calamari is one of the leanest kinds of seafood. A 3 oz serving contains only 78 calories and 1 gram of fat, and is an excellent source of selenium and B12.