Meanwhile, rinse 1½ lb. cleaned squid under cold running water, then pat dry with paper towels. Leave tentacles whole; cut bodies crosswise into ⅓"-wide rings.
03Warm 2 Tbsp. extra-virgin olive oil in a large skillet over medium-high heat. Add squid in an even layer and cook, without stirring, until tentacles begin to curl and rings turn opaque, about 2 minutes. Season with kosher salt and continue to cook, stirring occasionally, until squid is cooked through, 1–2 minutes.
04Toss cooked squid, ⅓ cup Kalamata olives, pitted and halved lengthwise, 2 cups cherry tomatoes, halved or quartered if large, and 2 celery ribs, sliced into ¼" pieces, with dressing; season with salt and pepper and let stand at least 15 minutes to allow flavors to develop. Add 1 cup flat-leaf parsley leaves, loosely packed, and toss to combine.
Editor’s note: This calamari salad recipe was first printed in the April 2005 issue of ‘Gourmet.’ Head this way for more of our favorite Italian seafood recipes →