Some of the tastiest ocean-caught delicacies are mollusks, and I am just crazy about clams, scallops, oysters, and squid. Lucky for me, I live in Hawaii, where we eat at lot of the ocean’s bounty and we like to turn most of these fresh caught things into poke. (Pronounced: “Poh-Kay”) If you haven’t had it, poke is raw fish or mollusks tossed with various seasonings, and tastes a lot like ceviche on steroids. Unashamedly, I have been known to grind a half pound of spicy squid (or tako) poke from my favorite grocery chain all by myself. There are so many delicious ways to serve and eat squid that it’s a shame that many people have only tried them as fried, little, breaded rubber-bands. I’ve come to love and appreciate the ‘fresh-is-best’ approach with seafood, and I try and avoid frozen, breaded, farm raised, junk fish at all costs.

Recently, I needed something to accompany my grilled lamb and vegetable kabobs, so I grabbed a fresh lemon from my garden and put together this perfectly simple Greek-inspired squid salad. In addition to the squid, I like to make a green salad of locally grown lettuce topped with herbed goat cheese and Kalamata olives to serve too. Just toast some wedges of pita bread and add a dollop of yogurt and you’ll feel like you went to the Mediterranean. If you can’t find pre-cooked squid or octopus, you can slice it thinly yourself and simmer for 15-20 minutes. BONUS for vegetarians: I have tried this recipe substituting the squid for baked cubes of tofu and it’s wonderful too. Enjoy!

Greek Style Squid Salad

  • Servings: 4
  • Difficulty: easy
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A fresh, light, Greek-inspired squid salad recipe perfect for summer potluck.


  • 2 cups thinly sliced cooked squid pieces, patted dry
  • 1 large clove of garlic, finely minced
  • 1 tablespoon fresh mint, chopped
  • 1/2 tablespoon fresh oregano, chopped
  • 1/2 tablespoon fresh parsley, chopped
  • 2 tablespoons lemon juice (I use Meyer lemons)
  • 1/4 teaspoon each salt and pepper, or to your taste


  1. In a medium bowl, toss together squid, garlic, mint, oregano, parsley, lemon juice, salt and black pepper.
  2. Refrigerate for at least two hours or over night if possible.