2 x 360g boxes frozen salt and pepper squid
750g roma tomatoes, cut into wedges
3 Lebanese cucumbers (450g), trimmed, chopped
2 green capsicums, deseeded, cut into 4cm pieces
1 cup pitted kalamata olives
200g Greek feta, chopped
½ cup olive oil
1/3 cup red wine vinegar
2 tablespoons Dijon mustard
2 tablespoons finely chopped fresh oregano
2 teaspoons honey
1 eschallot, finely chopped
1 small clove garlic, crushed
To make dressing, whisk all ingredients in a medium jug. Season with salt and pepper.
Cook squid according to packet directions.
Gently toss tomatoes, cucumbers, capsicums, olives and feta on a large serving platter. Top with squid. Serve with dressing.
TIP! Squid is available from the freezer section of major supermarkets. Try serving salad with fresh, cooked, peeled prawns for a change.