When it comes to Mediterranean cuisine, simplicity and bold flavors go hand in hand. This warm squid salad with cucumber, mint, and aioli is a standout dinner recipe that embodies the heart-healthy and refreshing qualities of the Mediterranean diet.
Perfectly balanced with tender squid, fresh herbs, and a luxurious aioli, this dish is as satisfying as it is beautiful to serve.
Why This Salad Is Perfect for Dinner
For those seeking a light yet filling dinner option, this recipe hits all the right notes. Squid is not only quick to cook but also rich in lean protein, making it an excellent choice for a nutritious evening meal.
The fresh mint and cucumbers bring brightness and crunch, while the creamy aioli adds indulgence without overwhelming the dish.
This recipe comes together in just 30 minutes, making it ideal for weeknights when you want something elegant but fuss-free.
Tips for Perfecting Your Warm Squid Salad
Getting the squid just right is key to this recipe’s success. Overcooking can make it rubbery, so a quick sauté is all it needs. Here are a few tips to ensure tender, flavorful results:
- Pat dry before cooking: This prevents excess water from steaming the squid and ensures a nice sear.
- Don’t overcrowd the pan: Cook the squid in small batches to avoid steaming and achieve even cooking.
- Season generously: Kosher salt and fresh lemon juice bring out the squid’s delicate flavors.
Substitutions & Modifications
This warm squid salad is incredibly versatile, allowing for modifications to suit different preferences or dietary needs. Here are some ideas:
- Make it dairy-free: Swap the aioli for a tahini dressing or a simple olive oil and lemon vinaigrette.
- Add a spicy kick: Include thinly sliced red chiles or a sprinkle of chili flakes for extra heat.
- Go gluten-free: Serve with gluten-free bread or omit bread entirely for a naturally gluten-free dish.
- Vegetarian alternative: Replace the squid with grilled halloumi or marinated artichoke hearts for a plant-based twist.
How to Serve & Pair This Dish
This recipe shines as a main course, but it can also work beautifully as a starter or side dish. To create a full Mediterranean-inspired meal, pair it with the following:
- A crisp white wine like Sauvignon Blanc or Pinot Grigio.
- A simple side of roasted vegetables, such as eggplant or bell peppers.
- Warm, crusty bread for soaking up the aioli and juices.
For gatherings or special occasions, this dish is guaranteed to impress. Its vibrant colors and bold flavors will have your guests raving and reaching for seconds.
Why You’ll Make This Recipe Again & Again
This warm squid salad is more than just a meal; it’s an experience. It brings together the best of Mediterranean cooking: fresh, wholesome ingredients, effortless preparation, and flavors that transport you to sunlit coastlines.
Add it to your dinner rotation, and you’ll soon see why it’s destined to become a favorite.
With its mix of tender squid, refreshing mint, and indulgent aioli, this salad isn’t just a recipe—it’s a Mediterranean masterpiece that transforms an ordinary dinner into something extraordinary.
Warm Squid Salad with Cucumber, Mint & Aioli Dinner Recipe
Equipment
- 12-inch skillet
- Blender or food processor
Ingredients
For the Aioli:
- 2 garlic cloves grated or minced
- 1 teaspoon fresh lemon juice
- 1/8 teaspoon fine sea salt
- 1 egg plus 1 egg yolk beaten
- ¾ cup extra-virgin olive oil
For the Squid:
- 1 pound cleaned squid
- 2 tablespoons extra-virgin olive oil
- Kosher salt as needed
- 1 jalapeño or red chile seeded if desired and coarsely chopped
- 2 garlic cloves finely chopped
- Fresh lemon juice as needed
- ¼ cup fresh mint leaves torn into pieces if large
- ½ cup very thinly sliced Persian cucumber
- Flaky sea salt as needed
For Serving:
- Crusty bread optional
Instructions
Prepare the Aioli:
- Combine the grated garlic, lemon juice, and fine sea salt in a blender or food processor. Add the egg and egg yolk.
- While blending, slowly drizzle in the olive oil in a steady stream until the mixture thickens and emulsifies into a creamy aioli.
- Transfer the aioli to a bowl, cover it with plastic wrap, and refrigerate. It can be stored for up to 5 days.
Prepare the Squid:
- Wash the squid thoroughly under cold running water. Drain well and use paper towels to pat it completely dry.
- Slice the squid bodies into rings about ½-inch thick, leaving the tentacles whole or halved if they are particularly large.
Cook the Squid:
- Heat a large skillet over high heat until it is very hot, which should take about 5 minutes. Add 1 tablespoon of olive oil to the pan.
- Sprinkle half the squid with kosher salt and place it in the skillet along with half the chopped chile and half the minced garlic. Sear the squid without stirring for about 1 minute.
- Flip the squid and cook for another 1–2 minutes until just tender. Add the remaining garlic during the last 20 seconds for extra flavor.
- Remove the cooked squid from the skillet and repeat the process with the remaining olive oil, squid, chile, and garlic.
Assemble the Salad:
- Drizzle fresh lemon juice over the cooked squid. In a large bowl, toss the squid with the thinly sliced cucumber and torn mint leaves.
- Sprinkle flaky sea salt to taste and adjust the seasoning if needed.
Serve:
- Plate the warm squid salad and finish with a generous dollop of the aioli on top. For a heartier option, serve with crusty bread on the side.
Notes
- The aioli can also be used as a dip for bread or vegetables.
- For a spicier kick, leave the seeds in the jalapeño.
- If desired, the squid can be grilled instead of pan-seared.
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.