If you’ve ever sat seaside at a cozy taverna in Greece, there’s a good chance you’ve dipped a crispy ring of fried squid—Kalamarakia Tiganita, as the Greeks lovingly call it—into a garlicky sauce while watching the waves roll in. Well, today, we’re bringing that same delicious energy right into your kitchen with this Crispy Calamari Salad.
This isn’t just your average green salad tossed with some store-bought croutons. Oh no—this salad is topped with light, golden calamari rings, fried just right so they stay tender inside but deliciously crispy on the outside. To make it even better, there’s a zesty, creamy sauce that does double duty as both a salad dressing and a dipping sauce for your calamari. So every bite is crunchy, cool, and full of bright, fresh flavor.
Trust me—once you make this, your ordinary dinner salads will never look the same again.
More Salad Recipes:
- Fresh Summer Panzanella Salad Recipe
- The Best Chicken Caesar Salad with Homemade Dressing
- Refreshing Strawberry Spinach Salad Recipe You’ll Want on Repeat
- Grilled Balsamic Marinated Steak Salad With Spinach and Feta Cheese
Why You’ll Love This Crispy Calamari Salad
First of all, let’s talk about texture. The hot, crispy calamari paired with cold, crisp salad greens and juicy tomatoes is a match made in flavor heaven. Then you’ve got the creamy, tangy dressing with just a hint of garlic and lemon to tie it all together.
And the best part? It’s surprisingly easy to pull off at home—just a little prep and a quick fry, and you’ll be sitting down to a restaurant-worthy salad in no time.
Plus, if you’ve ever felt intimidated about frying seafood at home, this recipe is about to be your new go-to. With just a few tips (like using sparkling water in the marinade and bread flour for a crunchier coating), you’ll master that perfect crisp without any greasy mishaps.
How To Make This Calamari Salad
Let’s break down what goes into this salad, because every part has a purpose:
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Ingredients For Calamari Salad
- For the Calamari Soak
½ cup sparkling water (trust me, this makes it extra light!)
½ large lemon, juiced
¼ teaspoon baking soda
½ teaspoon sugar
⅛ teaspoon salt
15 oz. fresh or thawed calamari
- For The Salad Dressing/ Dipping Sauce:
1½ cups panko bread crumbs (or make your own from day-old bread)
½ cup almonds
1 clove garlic, minced
½ large lemon, juiced
2½ tablespoons extra virgin olive oil
6 tablespoons plain Greek yogurt
3 tablespoons mayonnaise
Salt, to taste
- For The Fry Coating:
1 cup all-purpose flour (or bread flour for extra crispiness)
2 tablespoons yellow cornmeal
½ teaspoon salt
2½ cups vegetable oil (for frying)
- For The Salad:
4–5 cups mixed salad greens (your favorites)
1 medium shallot, sliced thin
1 cup cherry tomatoes, halved
1 English cucumber, sliced
Step-By-Step Guide
1. Soak the Calamari
Start by giving the calamari a little spa treatment—combine sparkling water, lemon juice, baking soda, sugar, and salt in a big bowl. Add the calamari and let it chill in the fridge for about 2 hours. This step keeps the squid tender and gives you that melt-in-your-mouth texture.
2. Make the Dressing / Sauce
If you’re using day-old bread for your crumbs, blitz it in a food processor first. Next, toss in the almonds and pulse again until you have a nice, crumbly texture. Add panko if you’re skipping homemade crumbs. Stir in the garlic, lemon juice, olive oil, yogurt, and mayo. Give it a taste and add salt as needed. Pop this creamy goodness in the fridge to let the flavors mingle.
3. Prep the Salad Base
While the calamari marinates, prep your salad bowls. Divide the fresh greens among four plates, then scatter sliced shallots, juicy tomatoes, and crunchy cucumbers over each one.
4. Heat Up for Fry Time
When your calamari is done soaking, drain it well in a colander—but don’t rinse or dry it. The slight moisture helps the coating stick. Combine the flour, cornmeal, and salt in a bowl.
Heat the vegetable oil in a deep pot to about 340˚F—this is the magic number for crispy calamari without greasy sogginess. (Pro tip: using a thermometer is super helpful here!)
5. Fry to Perfection
Line a plate with a double layer of paper towels to catch any extra oil. Dredge the calamari in the flour mixture a few pieces at a time. Shake off the extra flour, then test the oil by dipping a corner of a ring in—if it sizzles, you’re good to go!
Fry a few rings at a time for 1 to 3 minutes, just until they’re golden. Don’t overcrowd the pot or the oil temp will drop and you’ll lose that perfect crunch.
Transfer each batch to the paper towels while you fry the rest.
6. Assemble and Serve
Drizzle the salad dressing generously over the greens and veggies, then pile on the crispy calamari. Give everything a pinch of salt and a crack of fresh pepper. Serve extra sauce on the side for dipping—because who doesn’t love a little double dip?
Tips for Crispy Calamari Success
- Use bread flour instead of all-purpose for the fry coating if you want an even crunchier bite.
- Keep that oil at 340˚F for best results. Too hot and the coating will burn; too cool and it’ll soak up oil.
- Fry in small batches—patience makes perfect!
This Crispy Calamari Salad is fresh, crunchy, and downright crave-worthy. It makes a killer lunch, a light dinner, or even a fancy appetizer when you’re hosting friends.
One bite, and you’ll swear you’re somewhere on the Greek coast, fork in one hand and a cold glass of wine in the other.
So grab some calamari, heat up that oil, and treat yourself to a homemade meze moment—opa!
Crispy Calamari Salad with Fresh Greens & Creamy Dressing
Course: SaladsCuisine: MediterraneanDifficulty: Medium4
servings2
hours30
minutes10
minutes500
kcalThis salad is topped with light, golden calamari rings, fried just right so they stay tender inside but deliciously crispy on the outside. To make it even better, there’s a zesty, creamy sauce that does double duty as both a salad dressing and a dipping sauce for your calamari. So every bite is crunchy, cool, and full of bright, fresh flavor.
Ingredients
- For The Calamari Soak:
½ cup sparkling water (trust me, this makes it extra light!)
½ large lemon, juiced
¼ teaspoon baking soda
½ teaspoon sugar
⅛ teaspoon salt
15 oz. fresh or thawed calamari
- For The Salad Dressing/ Dipping Sauce:
1½ cups panko bread crumbs (or make your own from day-old bread)
½ cup almonds
1 clove garlic, minced
½ large lemon, juiced
2½ tablespoons extra virgin olive oil
6 tablespoons plain Greek yogurt
3 tablespoons mayonnaise
Salt, to taste
- For The Fry Coating:
1 cup all-purpose flour (or bread flour for extra crispiness)
2 tablespoons yellow cornmeal
½ teaspoon salt
2½ cups vegetable oil (for frying)
- For The Salad:
4–5 cups mixed salad greens (your favorites)
1 medium shallot, sliced thin
1 cup cherry tomatoes, halved
1 English cucumber, sliced
Directions
- In a large mixing bowl, combine sparkling water, lemon juice, baking soda, sugar, and salt. Add calamari. Place in the refrigerator to chill for 2 hours.
- To a food processor bowl, add day-old bread crumbs and pulse if making your own crumbs. Add in almonds and pulse them to crumble.
- Next, add panko if using, garlic, lemon juice, olive oil, yogurt, and mayonnaise. Mix until incorporated. Season with salt to taste. Place in a covered bowl or jar in the refrigerator.
- After 2 hours, take the calamari out of the refrigerator and drain well in a colander, but do not rinse or dry, just give the colander a good shake to remove excess moisture.
- Divide salad greens between 4 plates or bowls. Top with shallots, tomatoes, and cucumbers and set aside.
- Combine flour, cornmeal, and salt in a medium bowl. Set aside.
- Heat vegetable oil in a deep pot to 340˚.
- Place a double layer of paper towel on a plate to drain excess oil as the Calamari is finished cooking.
- Add calamari rings, a few at a time, to the flour mixture. Toss gently to coat. Shake off excess coating and test oil temperature by placing a corner of one ring into the oil. If it sizzles, it is hot enough, and you can add a few rings at a time to the hot oil. Do not overcrowd the oil, or it will cool down too much and make your calamari greasy instead of crispy. Cook 1 – 3 minutes or until just lightly golden. Do not overcook.
- Remove the cooked piece to a paper towel-lined plate. Repeat until all calamari has been cooked.
- Add dressing to salads and top with cooked calamari.
- Season with salt and fresh cracked pepper to taste. Enjoy
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